Lamb tikka kebabs with lentils & spicy coleslaw
Lamb Leg Steak, Lean, Boneless, raw
400 g, diced
Fat Free Natural Yogurt
1 pot(s), small
2 tablespoons, heaped
1½ tablespoons, tikka
Green or Brown Lentils, dry
150 g, or Puy
2 small, cut into thin wedges
1 medium, peeled and segmented (reserve the juice)
10 leaf/leaves, large, red, finely shredded
3 medium, trimmed and chopped
Chilli, Green or Red
¼ individual, red, deseeded and finely diced
2 tablespoons, leaves chopped, plus a few leaves for garnish
- Put the lamb in a non-metallic bowl. Stir in the yogurt, chutney and curry powder, then season with salt and freshly ground black pepper. Set aside to marinate for at least 15 minutes. If using bamboo skewers, put them in a bowl of water to soak for at least 10 minutes.
- Meanwhile, cook the lentils to pack instructions. For the coleslaw, combine all of the ingredients, including the orange juice, in a bowl and season well.
- Preheat the grill to medium-high. Thread the lamb, onions and tomatoes onto 8 skewers. Grill for 15-20 minutes, turning occasionally, until cooked through and lightly charred.
- Serve the kebabs with the lentils and coleslaw, garnished with the mint leaves.