There’s a lot more to Indian food than curries and rice, as this easy midweek meal proves
Prep:15 mins Cook:20 mins
Nutrition per serving
500g pack lean minced lamb
1 onion, finely chopped
3 tbsp curry paste (we used korma)
small bunch coriander, chopped
150ml pot fat-free yogurt
2 tbsp chopped mint
1 garlic clove, crushed
120g bag herb salad
2 Indian-style breads, such as naan bread
Heat oven to 220C/200C fan/gas 7. In a medium bowl, combine the lamb, onion, curry paste and most of the coriander with some seasoning. Press 2-3 tbsp of the lamb around skewers to form kebabs and transfer to a baking tray.
Cook for 15-20 mins until cooked through. Mix yogurt, mint and garlic. Warm breads following pack instructions and serve with leaves, remaining coriander, skewers and yogurt.
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