Ingredients

Method

• 800 g free-range cubedlamb steaks
• 50 g Woolworths korma curry paste
• 2 T olive oil
• Bay leaves
• 15 g coriander, finely chopped
• 1 cup yoghurt
• ½ lemon, juiced
• 1 garlic clove, chopped

Method

Ingredients

Toss 800 g free-range cubed lamb steaks with 50 g Woolworths korma curry paste and 2 T olive oil.

Thread onto skewers with bay leaves and cook in a hot pan for 3 minutes on each side.

To make the dip, blend 15 g finely chopped coriander with 1 cup yoghurt, the juice of ½ lemon and 1 clove chopped garlic.

Season to taste.

Cook's note: Serve with Woolworths naan breads.