Serves: 4
700g (1lb 9oz) lamb neck fillet
30ml (2tbsp) mild curry paste
One shallot
30ml (2tbsp) natural yogurt
15ml (1tbsp) lemon juice
Red onion
Salad leaves
Naan breads (to serve)
1. Cut the lamb into even-sized chunks and place in a shallow dish.
2. Mix together the curry paste with one finely chopped shallot, yogurt and lemon juice.
3. Stir into the lamb, cover and leave to marinate at room temperature for 2hrs.
4. Thread on to 8 metal skewers and cook under a hot grill or on a barbecue for 10-12 mins, turning frequently, until just cooked and slightly charred in places.
5. Serve on warmed naan breads with salad leaves and sliced red onion.