Lamb Tikka with Indian Salad

Lamb Tikka with Indian Salad

Serves 4

Points per serving 5 (original points)

 Core recipe

450g lean lamb, cubed

2 tbsp white wine vinegar

1 tsp salt

Marinade:

1 large garlic clove, finely chopped

1½ tsp chilli powder (or to taste)

1 tsp fresh chopped root ginger (or ½ tsp dried ginger)

1 tsp chopped fresh mint (or ½ tsp dry)

2 tsp garam masala

½ tsp cumin seeds or ground cumin

1 tbsp olive oil

150ml low fat plain yogurt

fresh mint sprigs to garnish

Salad:

2 tomatoes, chopped

4 spring onions, chopped

1 small fresh green chilli, chopped finely

3" (7.5cm) piece cucumber, chopped

1 tbsp chopped fresh coriander

1 tbsp lemon juice

salt & pepper

Put lamb into a bowl and sprinkle with the vinegar and salt.  Cover and refrigerate for 30 mins.

Mix all marinade ingredients.  Drain lamb, discarding the vinegar.  Mix into the marinade, stirring to make sure all pieces are coated.  Cover and refrigerate overnight or for up to 24 hours if possible, so that lamb absorbs all the flavours.

Preheat grill to hot.

Thread the lamb pieces onto skewers and grill for about 15 mins, turning frequently until cooked and tender, basting from time to time with the marinade.

Meanwhile, mix together the salad ingredients and serve with the lamb, garnished with sprigs of mint.