- 800 g free-range cubed lamb 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
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.