A British Lifestyle Blog

12 May 2015

Spiced Lamb Skewers


I am so happy I have found the perfect recipe for the summer!! Not only is it healthy and easy to make, it is also perfect for either having on your own or making a big batch for a summer barbecue....







I got this recipe from Women's Health magazine, however I had to tweak it as I search high and love everywhere, but could not find tandoori paste anywhere in Leeds!!! So annoying, but sometimes you just have to grab whatever is available to make it work. 

I am also in love with the spinach and yogurt salad that accompanies it, it's a fantastic contrast to the warm, delicious lamb!! Finally a little bit of brown rice on the side is the perfect carb to give you an energy boost! 

THE INGREDIENTS
(Serves Two)
- 500g of Mince Lamb
- 1tbsp Lemon Juice and Zest
- 1 tbsp Coconut Oil
- 1 Garlic Clove sliced
- 1 tsp cumin seeds
- Couple of tsp of Mexican Spice Mix
- 1 tsp Crushed Chili Flakes
- Couple of Handfuls of Spinach
- 1 Small Pot Coconut Milk Yogurt (Coyo is really yummy!) 
- Handful Coriander Leaves
- Pinch Cayenne Pepper
- 1 Mug of Brown Rice
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- First thing first, if you are using wooden skewers rather than metals ones that I am using, make sure they are soaked in water first (avoid unwanted splinters!) Toss the lamb mince in the spices (chili flakes, Mexican spice mix and cumin seeds) and mold into balls; size depending on how many you want on your skewer. Rest in the fridge for a few hours, it will help you to pierce and cook without falling apart.

- Fire up the hob and heat up the griddle pan, add your meatballs to your skewers and then sear the skewers on it for 8- 10 mins until cooked through. Feel free to stick in the oven if you want to ensure they are thoroughly cooked through. 

- Cook your brown rice as you packet tells you to do so. My only trick is to use a mug for measurements and that these are always equal, e.g. one mug of rice to one mug of water. 

- Whilst the lamb is cooking, heat some coconut oil in a frying pan, add garlic, cumin and chili and fry for 30 seconds. Tip in a bit of spinach and toss until wilted. Add to a bowl with some uncooked spinach and the coconut milk yogurt. Serve with scattered coriander (don't forget to add it like me!) and cayenne pepper. Add your lamb and rice and you are good to go! 



The best thing is that any lamb leftover can be added with veggies and left over yogurt or sour cream to a wrap of some flat bread and have a sandwich ready for work the next day! I hope you like this recipe, I had so much fun making it and photographing it- it looks so good!! Alfresco dining sorted! 

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