Yummy Curried Lamb Kebabs - cooking recipe

Ingredients

500 g lean lamb shoulder or 500 g leg of lamb
2 tablespoons chili sauce
2 cloves garlic, crushed
fresh ginger, grated (about a 1\" piece)
2 teaspoons fresh coriander, chopped
60 g flaked almonds
8 teaspoons curry powder (mild, medium or hot)
1/4 cup natural yoghurt
fresh coriander (for garnish)

Preparation

Trim all the fat (and cartilage) from the lamb and cut into 1\" cubes.
Process or blend the toasted flaked almonds until finely gound.
Add the chilli sauce, crushed garlic, grated ginger, coriander, curry powder, and yoghurt and mix to a creamy consistency.
Combine the lamb with the curry mixture in a bowl and stir well until the lamb cubes are WELL COATED.
Marinate in refrigerator for ATLEAST 1 hour.
(The longer it is left to marinate the stronger the flavour of curry will be).
Spray 8 skewers with a light coating of olive oil (or other) cooking spray to make removal of cooked meat easier to remove.
Thread the marinated lamb cubes onto the oiled skewers.
Either preheat the oven grill to HIGH, or prepare a hot BBQ.
Spray the BBQ rack with olive oil cooking spray.
Grill kebabs brushing with the marinade and turning frequently with a pair of tongs.
Grill or BBQ for about 8-10 minutes.
Serve kebabs straight away on a bed of Basmati rice boiled with a good pinch of tumeric and garnish with fresh coriander.