I’ve already told you this week how much I love curry and spicy foods so was very happy to come up with a recipe in conjunction with Welsh lamb just in time to celebrate National Curry Week -12th-18th October 2015.
These tandoori Welsh lamb kebabs, mango salsa & cucumber raita are child friendly (who doesn’t like eating food off of a stick), very tasty and the sweet mango salsa is a moreish taste sensation going off in your mouth. This is a very easy recipe to make. I have used a paste because I am realistic and always looking for shortcuts. This is something I would make mid week when time is especially precious. If making at the weekend I would be tempted to make my own paste.
So, if you like a little spice in your life, try making these yummy tandoori lamb kebabs which literally melt in the mouth and if you have time to do the accompaniments you won’t regret it!
Tandoori Welsh Lamb Kebabs recipe
Prep time:
Cook time:
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Serves: 4 people
- 450g Welsh lamb shoulder, diced
- ½ jar tandoori paste
- 3 tbsp greek yogurt
- 1 red onion, cut into about 16 pieces
- 1 green pepper cut into squares
- Put the yogurt and paste into a non metallic bowl and mix well
- Add the lamb to the bowl and mix well
- Leave the lamb mixture in the fridge for at least two hours or overnight
- Preheat the grill
- If using wooden skewers make sure they have been socked in water for at least 30 minutes
- Thread the lamb, pepper and onion onto the skewers evenly
- Grill the kebabs, turning frequently for approximately 8 minutes, or until the lamb is cooked
- Serve with mango salsa, cucumber raita and steaming basmati rice or chapatis
Mango Salsa recipe
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Serves: 4
- 1 mango, skin removed and cubed (you want to use a ripe mango, but not over ripe)
- 1 small red onion, diced finely
- 1 red pepper chopped finely
- bunch of coriander, chopped
- juice of 1 lime
- 1 teaspoon of cider vinegar
- salt and pepper to taste
- Add all the ingredients to a bowl and mix well
- Leave in the fridge until ready to serve
Cucumber Raita recipe
Prep time:
Total time:
Serves: 4
- 10 cm piece of cucumber chopped finely (you could remove the seeds but I don't bother
- 125ml greek yogurt
- mint leaves from two sprigs and then chopped finely
- ½ tsp cumin seeds (optional)
- Salt and pepper to taste
- Pat the cucumber with kitchen paper to remove the excess moisture and then add all the ingredients to a bowl and mix well.
- Chill until ready to serve
For more ideas for National Curry Week you may want to try this chicken, butternut squash and spinach curry that I made last week.
Excuse the less than perfect photos, these already dark evenings are playing havoc with my ability to take good photos at night…it’s that or we eat stone cold food that I’ve made in the day. So annoying.
Anyway, enjoy this really is a tasty recipe.
Disclosure: I was sent the lamb by Welsh Lamb and have had my ingredients costs covered for this recipe