August 24, 2017 01:01 PM

 This is a mouth-watering lamb starter with an easy-to-prepare side dip. Canola oil helps bind the marinade’s flavours and its high heat tolerance is a great match for a hot grill.

Serves: 3-4 persons
Preparation time: 30-35 minutes
Cooking time: 20-25 minutes



1/4 cup mint leaves, 1 tsp coriander seeds,1/2 tsp ground mustard seeds.2 cloves garlic, pinch salt 2 Tbsp hung yogurt, 4 Tbsp canola oil, 12 lamb fillets, each about 50 g (preferably from shoulders),1 tsp green papaya paste (optional) 


150 g white kidney (cannellini) beans, 1 clove garlic, crushed 2 Tbsp lemon juice, pinch salt 1/2 Tbsp black pepper powder, 1-2 green chillies, deseeded and chopped 2 Tbsp hung yogurt

*In mortar and pestle, grind together mint, coriander seeds, mustard seeds, garlic and sea salt until seeds are crushed and mixture is smooth. Add yogurt and canola oil to paste.

*Use wooden mallet to tenderize lamb and make pieces thinner or add 1 tsp green papaya paste to marinade. Marinate lamb pieces in mixture, covered and refrigerated, 30 minutes minimum.

*Heat stove-top grill pan on high or light charcoal grill. Alternatively, pre-heat oven to 250 °C.

*For the dip, crush kideney beans and add all ingredients in a bowl. Mix well to form a paste like consistency.

*Thread lamb pieces onto skewers and grill or oven roast 2-3 minutes, turning skewers to brown meat evenly on all sides. Serve with butter bean dip.

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