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Prep Time
5 Mins -
Cook Time
10 Mins -
Serves
2 People -
Heat Level
Medium
Ingredients
- 1 tablespoon (15g) of Nepalese Kathmandu Choyla paste
- 1 teaspoon (5g) of vegetable oil (or olive oil)
- 350g leg of lamb cut into small cubes
- 50ml greek yoghurt
- 1 handful of chopped coriander for marinating and garnish.
- 3-4 skewers
- 100g baby spinach salad
- 1/2 mango, peeled and sliced into fingers for garnish.
- 1 wedge of lime
Method
- Add the Nepalese Kathmandu Choyla paste, greek yoghurt, finely chopped coriander, vegetable oil (or olive oil) into a mixing bowl.
- Then add the lamb cubes into the mixing bowl and marinate the lamb cubes with the mixture, ensuring the marinade covers the entire surface of the lamb cubes. Add salt to season. For a more intense flavour, leave to marinate for a few hours or overnight in the fridge.
- Skewer the lamb cubes and place them on a grill or griddle pan over a medium heat for 5-7 minutes (or until cooked).
- Serve the lamb skewers on a bed of baby spinach salad and mango slices with a naan bread or coconut rice along with pappadoms and spicy mango chutney
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