Denise says:

This recipe requires marinating so to enjoy this curry in a hurry start preparing it in the afternoon – in time for a tasty dinner. With all my cooking events, entertaining friends at the weekend is a real treat for me. Recently I decided to make an Indian themed dinner party and this was one of the recipes that I created. It is very straightforward to make and easy to serve; no last minute adjustments are required.
There is now a great variety of kosher pickles and chutneys to accompany Indian dishes like this – providing a selection adds interest and authenticity.

The wooden skewers are soaked first so that they do not burn during cooking. Use a long plate for serving and sprinkle with sprigs of flat leaf parsley to garnish.

Preparation Time: 20 minutes plus 4 hours marinating
Cooking Time: 20 minutes
Serves: 4

Ingredients:

500g shoulder of lamb cut into 1 inch cubes
Marinade
4 tablespoons natural soya yogurt
1 tablespoon Kavannah Kosher Products - tikka paste
3 teaspoon cumin seeds
2 cloves garlic, peeled and crushed
2 teaspoons ground coriander
Juice of half a lemon
2 teaspoons turmeric
1 teaspoon mild chilli powder
2 tablespoons fresh parsley – roughly chopped

Garnish
Sprigs of flat leaf parsley
Sweet Lime Pickle
2 limes – cut into wedges

Method

1) Soak the wooden skewers in boiling water for 10 minutes.
2) Mix all the marinade ingredients together to form a paste.
3) Spoon over the meat.
3) Cover and place in the fridge for 4 hours.
4) Divide the cubed lamb into 4 servings and thread on to wooden skewers.
5) Cook for 15- 20 minutes under a pre-heated grill, turning frequently and brushing with any spare marinade.

To serve the stylish way: Serve with wedges of lime and lime pickle.
Tagged in: Dinner Party, Indian, Lamb