Kashmiri lamb kebabs with herb sauce

Kashmiri lamb kebabs with herb sauce recipe

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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