Ingredients
- 1 tsp ground ginger
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp ground cumin seeds
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp salt 1 tsp lemon juice
- 1 tbsp oil
- 570g lean lamb neck fillet
Method
Combine all the spices with the salt, lemon juice and oil in a large bowl. Cut the lamb into 5mm slices and stir into the spice mix. Leave to marinate for 1 hour at room temperature (or at least 3 hours or overnight in the fridge)
Pre-heat oven to 200c. Divide the meat between 4 skewers and cook in oven for 20 minutes. Serve with Cucumber and Mint Raita and a salad
Cucumber and Mint Raita
- 1 large cucumber, peeled, seeded and grated
- 2 cups low fat natural yoghurt
- ½ cup shopped fresh mint
- 1 tsp ground cumin
Put the yoghurt in a colander lined with cheesecloth and drain for about 1 hour. This will thicken the yoghurt, and will make it seem creamier. Put the grated cucumber in a tea towel and wring gently to remove some of the moisture. Add to the drained yoghurt, along with the mint and cumin and stir.