Tandoori boti lamb skewers
Cubes of lamb grilled in a mix of Indian spices - coriander, turmeric, cardamom and paprika
| PREP TIME | 2 h : 20 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 4 |
2 garlic cloves, crushed
1 tsp grated fresh ginger
250gm yoghurt
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cardamom
1 tbsp paprika powder
1 tsp tandoori masala
800gm lamb, leg or collar (ready-to-cook), diced
For the salad
1 cucumber, halved lengthways, deseeded and diced
4 tomatoes, diced
1 red onion, diced
1 handful coriander, finely chopped
½ lime, juice of
1 tsp brown sugar
1. Mix together the garlic, ginger, yoghurt and spices and season with salt and ground black pepper. Add the meat and stir well. Cover and marinate in the fridge for at least 2 hours.
2. Remove the meat from the marinade and push on to skewers. Grill for about 10 minutes, turning regularly and brushing with the marinade.
3. To make the salad, mix all the ingredients together and season with salt. Arrange on plates and top with the skewers.
Tip: For a suhour snack, pan roast tortilla wraps, fill with salad and lamb and top with yoghurt.
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