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Lamb Masala Kebabs


  • 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


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.