Lamb skewers and Velvet Cloud dresssing – Velvet Cloud Sheep's Milk
Chef Sham Hanifa of The Cottage Restaurant in Letrim was on The Six O Clock Show, this week cooking up delicious lamb kebabs marinated in Velvet Cloud yogurt an
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Ingredients
- 500 g diced lamb leg or loin
- 1 onion, finely chopped (nearly minced)
- 1 clove garlic, finely chopped
- 1 tsp ground cumin seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 2 handfuls chopped coriander
- salt
- black pepper
- 2 tbsp rapeseed oil
- 2 tbsp chopped mint
- 1 lemon, cut into wedges
- 1 lime juice
- 200 ml Velvet Cloud sheep's milk yogurt
- Handful chopped mint
Ready to cook this?
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