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Korma lamb kebabs with coriander-yoghurt dip

By Hannah Lewry
4
Easy
15 minutes
10 minutes

Ingredients

  • 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

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.