In moderation, not only is lamb a great source of protein, it’s also very high in iron which is great news for women who often find themselves deficient in this area. Coated in a delicious combination of
RECIPE: TIKKA MASALA LAMB KEBABS
Ingredients
- 600g lean lamb leg steaks, cut into 3cm cubes
- 120g natural yoghurt + extra, to serve
- ¼ cup tikka paste
- 1/3 cup lime juice +extra wedges, to serve
- 1/3 cup coriander leaves, roughly chopped
- 200g baby tomato medley, quartered
- 1 large Lebanese cucumber, diced
- 80g baby salad leaves
- 1 tbsp olive oil
- Flaked almonds, toasted, long green chilli, thinly sliced, to serve
- 4 naan breads, warmed, to serve
Method
1. Combine yoghurt, tikka paste, 3 tablespoons lime juice and half the coriander in a large snap-lock bag. Season, add lamb, rub to coat and set aside for 10 minutes. Thread lamb onto skewers and place on a plate.
2. Heat a large, lightly oiled char-grill or non-stick frying pan over high heat. Cook lamb, in batches, if necessary, for 2-3 minutes per side, until slightly charred and cooked to your liking. Set lamb aside on a plate loosely covered with foil for 5 minutes to rest.
3. In a medium bowl, combine tomatoes, cucumber and salad leaves. Drizzle with remaining lime juice and olive oil. Season and toss to coat.
4. Sprinkle lamb with remaining coriander, almonds and chilli. Serve with salad, extra yoghurt, lime wedges and naan bread.
Tips
- You can use lamb fillet, backstrap or rump instead of lamb leg steaks.
- Tandoori, rogan josh or korma paste would also work well in this recipe.
- Use long red chillies or small birds eye chillies, if desired.
Recipe by Australian Lamb.
