Name: Kashmiri lamb skewers
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 750 gram (1½ pounds) minced (ground) lamb; 3 clove garlic, crushed; 3 teaspoon curry powder; 2 teaspoon ground cumin; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 2 tablespoon olive oil; 1 medium lemon (140g), cut into wedges; Coriander yoghurt dip; 1 cup (280g) thick greek-style yoghurt; 1/4 cup finely chopped fresh coriander (cilantro); 1 clove garlic, crushed; 1/2 teaspoon ground cumin; Cucumber salad; 2 lebanese cucumbers (260g), seeded, sliced thinly; 1 cup loosley packed coriander (cilantro) leaves; 1 long green chilli, sliced thinly; 2 teaspoon olive oil; 2 teaspoon lemon juice

Ingredients

750 gram (1½ pounds) minced (ground) lamb

3 clove garlic, crushed

3 teaspoon curry powder

2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

2 tablespoon olive oil

1 medium lemon (140g), cut into wedges

Coriander yoghurt dip

1 cup (280g) thick greek-style yoghurt

1/4 cup finely chopped fresh coriander (cilantro)

1 clove garlic, crushed

1/2 teaspoon ground cumin

Cucumber salad

2 lebanese cucumbers (260g), seeded, sliced thinly

1 cup loosley packed coriander (cilantro) leaves

1 long green chilli, sliced thinly

2 teaspoon olive oil

2 teaspoon lemon juice

Method

1.Combine lamb, garlic, curry powder, cumin, cardamom and ginger in a bowl. Season.

2.Shape 2 heaped tablespoons of mixture into an oval and press around a skewer. Repeat with remaining mixture to make 12 skewers in total.

3.Heat oil in a large frying pan over medium heat; cook skewers for 10 minutes, turning, or until browned and cooked through.

4.Meanwhile, to make coriander yoghurt dip, combine ingredients in a small bowl. Season to taste. To make cucumber salad, place ingredients in a medium bowl; toss gently to combine. Season to taste.

5.Serve skewers with dip, salad and lemon wedges.

You can use minced (ground) beef if you like. This recipe can be prepared to the end of step 2 up to a day ahead. Place on a baking-paper-lined oven tray; cover and refrigerate until you’re ready to cook. The dip can be made 4 hours ahead. SERVING SUGGESTION: Serve with grilled flatbread.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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