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Spicy Lamb Kebabs

1 1/4 c Natural yoghurt
2 tb Red curry paste
1 tb Vegetable oil
1 Clove garlic; crushed
500 g Lean lamb; cut into 2cm cubes
Metal or bamboo skewers; (soaked)


1 . Place yoghurt, curry paste, oil and garlic in a bowl and mix to combine. Add lamb and toss to coat. Cover and marinate in the refrigerator overnight.


Drain lamb and reserve marinade. Thread lamb onto metal skewers. Cook on a lightly oiled preheated barbecue or under a grill, basting frequently with reserved marinade, for 5 minutes each side or until lamb is tender. Serve with rice and your favorite Indian breads.


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