This is a mouth-watering lamb starter with an easy-to-prepare side dip. Canola oil helps bind the marinade’s flavours and its high heat tolerance is a great match for a hot grill.

Serves:  3-4 persons

Preparation time: 30-35 minutes

Cooking time: 20-25 minutes

Ingredients:

Lamb

1/4 cup mint leaves

1 tsp coriander seeds

1/2 tsp ground mustard seeds

2 cloves garlic

pinch salt

2 Tbsp hung yogurt

4 Tbsp canola oil

12 lamb fillets, each about 50 g (preferably from shoulders)

1 tsp green papaya paste (optional)

Dip

150 g white kidney (cannellini) beans

1 clove garlic, crushed

2 Tbsp lemon juice

pinch salt

1/2 Tbsp black pepper powder

1-2 green chillies, de-seeded and chopped

2 Tbsp hung yogurt

Instructions:

• In mortar and pestle, grind together mint, coriander seeds, mustard seeds, garlic and sea salt until seeds are crushed and mixture is smooth. Add yogurt and canola oil to paste.
• Use wooden mallet to tenderize lamb and make pieces thinner or add 1 tsp green papaya paste to marinade. Marinate lamb pieces in mixture, covered and refrigerated, 30 minutes minimum.
• Heat stove-top grill pan on high or light charcoal grill. Alternatively, pre-heat oven to 250 °C.
• For the dip, crush kidney beans and add all ingredients in a bowl. Mix well to form a paste like consistency.
• Thread lamb pieces onto skewers and grill or oven roast 2-3 minutes, turning skewers to brown meat evenly on all sides. Serve with butter bean dip

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