| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Indian |
Super2 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Natural yoghurt |
| 2 |
tb |
Red curry paste |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Clove garlic; crushed |
| 500 |
g |
Lean lamb; cut into 2cm cubes |
|
|
Metal or bamboo skewers; (soaked) |
INSTRUCTIONS
1 . Place yoghurt, curry paste, oil and garlic in a bowl and mix to
combine. Add lamb and toss to coat. Cover and marinate in the refrigerator
overnight.
2. Drain lamb and reserve marinade. Thread lamb onto metal skewers. Cook on
a lightly oiled preheated barbecue or under a grill, basting frequently
with reserved marinade, for 5 minutes each side or until lamb is tender.
Serve with rice and your favorite Indian breads.
Recipe by: Super Food Ideas (Aussie Magazine)
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