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Ingredients
Method
- 4 lamb leg steaks
- 4 tsp red wine vinegar
- 4 tsp medium curry powder
- 4 crushed garlic cloves
- 50g grated ginger
- 6 tbsp yoghurt
- 2 tsp veg oil
- Warm naan, to serve
- Chutney, to serve
- Preheat the grill to a high setting. Cut the lamb steaks into cubes, then add to a bowl with the vinegar, curry powder, ⅔ of the ginger, and 2 tbsp of yoghurt with some seasoning. Toss the lamb to coat well, then set aside for 10 mins.
- Thread the lamb cubes onto metal skewers, then brush with oil and season again. Grill for 8 mins, turning halfway, until nicely browned. Leave to rest for 5 mins, then serve with chutneys and naan.
20 mins
4 serving
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