Curried Lamb Skewers with Yogurt and Mint Dip

Makes: 10-12
Preparation time: 10-15 minutes plus marinating time
Cooking time: 12-18 minutes

Ingredients:

450g/1lb lean lamb mince
10ml/2tsp ground cumin
10ml/2tsp ground turmeric
Pinch caster sugar
15ml/1tbsp sunflower oil
2 garlic cloves, peeled and crushed
5ml/1tsp ground allspice powder
Salt and freshly milled black pepper
20 woody rosemary stalks, leaves removed or 20 small wooden skewers, soaked
Mint Jelly and Yogurt Dip:
1 x 200g tub thick Greek yogurt
60ml/4tbsp mint jelly

Method:

1. Place the mince in a large bowl, add the remaining ingredients except the rosemary and mix well. Cover and marinate in the refrigerator for 2 hours or overnight.
2. Wearing disposable gloves mould the mince into ten to twelve 10cm (4 inch) cylindrical sausage shapes around each rosemary stalk or skewer. Cover each end of the rosemary with foil to prevent burning during cooking.
3. Cook the skewers under a preheated grill for 12-18 minutes, turning occasionally or until cooked.
4. Meanwhile prepare the dip; mix the yogurt and mint jelly together, transfer to a small bowl and serve with the skewers.

Tip:
This recipe works well with beef mince too.