There’s a lot more to Indian food than curries and rice, as this easy midweek meal proves
Prep:15 mins
Serves 4
500g pack lean minced lamb1 onion, finely chopped3 tbsp curry paste (we used korma)small bunch coriander, chopped150ml pot fat-free yogurt2 tbsp chopped mint1 garlic clove, crushed120g bag herb salad2 Indian-style breads, such as naan bread
STEP 1Heat oven to 220C/200C fan/gas 7. In a medium bowl, combine the lamb, onion, curry paste and most of the coriander with some seasoning. Press 2-3 tbsp of the lamb around skewers to form kebabs and transfer to a baking tray.STEP 2Cook for 15-20 mins until cooked through. Mix yogurt, mint and garlic. Warm breads following pack instructions and serve with leaves, remaining coriander, skewers and yogurt.
