Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Kashmiri lamb kebabs with herb sauce recipe

10 ratings

This Indian-inspired lamb recipe is the perfect dish to serve as part of a healthy weekend feast. With a garlic and lemon marinade and refreshing coriander and mint sauce with green chilli heat, it's a warming and delicious Indian recipe. See method

Serves 6
16 mins to prepare and 4 mins to cook, plus marinating and resting
246 calories / serving
Healthy

Ingredients

700g leg of lamb, cut into 4cm cubes
3 garlic cloves
4cm piece ginger, peeled
4 tbsp yogurt
1 lemon, juiced
1 tbsp curry powder or garam masala
1 tbsp vegetable oil
mango chutney, to serve (optional)
naan or roti, to serve (optional)

For the sauce

large handful fresh coriander
large handful fresh mint
250ml yogurt
2 thumb-sized green chillies, seeded and roughly chopped
1 tbsp sugar
1 small shallot, peeled

Each serving contains

Energy
1030kj
246kcal 12%
Fat
12g 17%
Saturates
5g 24%
Sugars
6g 7%
Salt
0.5g 8%

of the reference intake
Carbohydrate 8g Protein 26.8g Fibre 0.2g

Method

Put the lamb in a mixing bowl and set aside. In a food processor, whizz the garlic, ginger, yogurt, lemon juice, curry powder or garam masala, and a little seasoning to make a smooth marinade. Pour over the lamb, then cover and chill for at least 1 hr or for up to 12 hrs. Allow to come to room temperature before continuing with the recipe.
While the lamb comes to room temperature, prepare the sauce. In a food processor, whizz the herbs, yogurt, chilli, sugar and shallot to a purée. Season to taste and transfer to a small serving bowl.
Heat a griddle pan on the hob until smoking hot. Wipe the lamb with kitchen paper to remove the marinade, then season and thread onto 6 skewers. Drizzle with the oil to prevent them from sticking, then add to the griddle pan. Grill for 3-4 mins each side (for medium meat). Remove to a plate, cover with foil and leave to rest for 10 mins.
Drizzle a little herb sauce over the kebabs and serve the remaining on the side, along with the mango chutney and naan or roti (if using), for everyone to help themselves.

Tip: Soaking wooden skewers in water for at least 15 mins before cooking will stop them scorching on the griddle.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.