Kashmiri lamb kebabs with herb sauce recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1030kJ 246.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 8.0gProtein 26.8gFibre 0.2g
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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.
