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LAMB KEBABS WITH SESAME FLATBREAD

I love the ease of this recipe; I think that’s what makes me feel good about it. That pleasing comfort of knowing that you’ve got a sneaky recipe up your sleeve to rely on. Marinated lamb with a quick fix accompaniment alongside (a sort of food hack really) using ready made flatbreads/chapatti but just taking them up a notch with mustard and sesame seeds – winner!

READY IN 30 MINUTES, PLUS MARINATING TIME

SERVES 4

90ml tikka masala curry paste

300ml natural yoghurt

1 lime, zested

6–8 sprigs of coriander, leaves and stalks roughly chopped

700g lamb leg, cut into bite-size chunks

mixed salad leaves, to serve

FOR THE BREAD

2 tsp black mustard seeds

2 tsp sesame seeds

40g butter

8 paratha, chapatti or flatbreads

1. Mix together the curry paste, yoghurt, lime zest (save the lime for squeezing later) and the coriander. Add the lamb pieces to the bowl and stir so everything is coated. Cover with cling film and leave in the fridge to marinate for at least 2 hours or overnight.

2. When you are ready to cook, prepare the butter for the flatbreads. Heat the black mustard and sesame seeds in a small dry frying pan over a medium heat. When they pop and become fragrant remove from the heat and add the butter to the pan. Allow it to melt and combine with the seeds.

3. Thread the marinated lamb on to 8 skewers while you preheat a griddle pan or grill – or even a barbecue. Cook for 2–3 minutes on all sides until they are browned on the outside and slightly pink in the centre.

4. While the kebabs are cooking, put a large frying pan over a low heat and warm the flatbreads through, one at a time. Once each is warmed, brush with the seedy butter and keep warm in a low oven.

5. Serve the kebabs and flatbreads with the salad leaves and a squeeze of lime juice.

VIRGIN TIP

If you are using wooden skewers soak them in water for about 30 minutes before using; if you forget, wrap a little foil around the exposed skewer to prevent it burning.