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Lamb Masala Kebabs

Serves 4 | Prep 10mins + marinating | Cooking 25mins

Another quick and easy Indian recipe, but you do need to allow for marinating time. Well worth it as the meat will be tender and bursting with flavour when it’s done. Serve as a starter (would make six portions) with the Cucumber and Mint Raita, or have as a very satisfying main course with the Indian Vegetable Curry. 

Nutrition Information Per Serving

| 267 calories
| 16.0g fat

| 29.3g protein
| 2.0g carb

| 0.3g fibre

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

  1. Combine all the spices with the salt, lemon juice and oil in a large bowl.
  2. Cut the lamb into 5mm slices and stir into the spice mix.
  3. Leave to marinate for 1 hour at room temperature, or at least 3 hours (or overnight) in the fridge.
  4. Pre-heat oven to 200C/400F/gas mark 6
  5. Spread out the pieces of lamb on a non-stick baking sheet and cook in the oven for 20 minutes.

Divide the meat pieces between 4 skewers and serve.

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