Ingredients :
• 1 kg baby potatoes , rinsed and halved
• 10 ml cumin seeds
• 640 g cubed deboned leg of lamb
• 8 skewers
• 60 ml tikka curry paste – we love the one from Spice and All Things Nice
• 400 g green beans , rinsed , trimmed and halved
• 3 garlic cloves , peeled and grated
• 200 ml plain yoghurt
• 10 g fresh mint , rinsed , picked and roughly chopped
• 200 g cucumber , rinsed and cut into half moons
• 80 g green leaves , rinsed
Lamb Kebabs
( serves 4 )
Skewers of juicy Karoo lamb , coated in tikka curry paste and splattered with minty yoghurt simply shouts summertime and family sharing . Serve with blanched green beans , a leafy cucumber salad and delectable roast baby potatoes . An exotic take on a festive classic !
Instructions
1 . Preheat oven to 200 ° C . Place the halved baby potatoes on a roasting tray . Coat in oil , season to taste , and spread out in a single layer . Roast for 35 - 40 minutes until crispy on the outside and soft inside . At the halfway mark , toss through the cumin seeds and return to the oven for the remaining cooking time .
2 . Pat the lamb cubes dry with some paper towel . Thread three to four cubes onto each kebab skewer , and season to taste . Place the curry paste and 2 tbsp of oil in a pan . Place over a medium heat and fry for three to four minutes until fragrant while tossing . Remove the pan from the heat and use a pastry brush or spatula to coat the lamb kebabs in the curried oil from the pan ( to taste ). Lay out on a lightly greased roasting tray and set aside to marinate .
3 . Wipe down the pan and return it to a medium-high heat with a drizzle of oil and a small splash of water . When starting to bubble , simmer the halved green beans for six to seven minutes until cooked al dente . In the final minute , stir through the grated garlic and cook until fragrant . Season to taste and remove the pan from the heat . Cover to keep warm and set aside for serving .
4 . When the potatoes reach the halfway mark , pop the tray of kebabs in the oven to roast for eight to ten minutes until cooked through and crispy . Remove the kebabs , leaving the potatoes to finish roasting if necessary .
Alternatively ( and preferably ), grill the kebabs over hot coals , basting halfway with any remaining curried oil , until cooked through and crispy .
5 . Place the yoghurt , chopped mint and a drizzle of oil in a small bowl . Mix well , season to taste , and set aside for serving . Toss the cucumber half-moons and rinsed green leaves with a drizzle of oil and some seasoning .
6 . Serve up your roast lamb kebabs and side with some cumin-infused baby potatoes , a pile of garlicky beans , and the fresh salad . Cover the kebabs in drizzles of minty yoghurt and get down to it , Chef !
TIP : Swop out the cubed deboned leg of lamb with cubed chicken breast or thigh , if you prefer white meat , or swop out for mushrooms for a vegetarian option .
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