"SUPER SIMPLE LAMB KEBABS WITH COCONUT CURRY DIPPING SAUCE
LOW CARB, PALEO, BANTING, LCHF, GLUTEN FREE.
I had some minced/ground lamb the other night and decided to come up with these. Pretty much everything else is in the pantry, and it was a real success. The lamb kebabs with coconut curry dipping sauce can be made in the oven (for those of you in winter right now), in the frying pan or on the barbecue (for those of you enjoying a summer). And the coconut curry dipping sauce is simply delicious. But make sure you make enough because my little ones guzzled the sauce up even when the kebabs were gone.
The trick to making the mince/ground lamb to stick to the kebabs is to make a sausage shape firmly with your hands first, then push the bamboo skewer into the centre.
Enjoy these with cauliflower rice and you have the most nutritious dinner. Gone are the rice, pitta breads, and sweet sauces. This will soon become a family favourite.
Low Carb, Paleo, Gluten Free, LCHF, Banting
INGREDIENTS:
Serves 12
Lamb Kebabs
800g/ 1.8lb ground/minced lamb
1 spring onion finely sliced
1 tsp dried cumin powder
1 tsp dried coriander/cilantro
1 tsp tumeric powder
Coconut Curry Dipping Sauce
1 240ml cup coconut cream
2 tbs curry paste/powder to taste
12 bamboo or metal skewers
INSTRUCTIONS:
Lamb Kebabs
Mix all the ingredients together with your hands and form into 12 long kebab shapes.
Gently push the skewer into the kebab and press firmly.
They can be cooked by shallow frying, baked in the oven at 180C or on the barbecue for 10-15 minutes.
Coconut Curry Dipping Sauce
Mix the curry paste/powder with the coconut cream. Serve on the side or drizzled across the lamb kebabs.
Serve with cauliflower rice.
Nutrition Information
Serving size: 1 kebab
Calories: 152 Fat: 11.9g Carbohydrates: 0.2g Sugar: 0.1g Fibre: 0.1gProtein: 11g "
Original recipe here
So we can all get cooking these lovely kebabs - enjoy them, I think you will.
All the best Jan
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