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Curried lamb skewers with nectarine and lentil salad

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • Shellfish free
  • Seafood free
  • High in dietary fibre
  • High in protein

These marinated lamb skewers and fresh nectarine salad is the perfect balance of spices and natural sweetness. Try it for a delicious warm-weather meal.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 1 hour marinating & 5 mins resting time
Curried lamb skewers with nectarine and lentil salad

Ingredients

  • 1/3 cup (90g) Greek-style yoghurt
  • 1 tbs finely grated ginger
  • 2 garlic cloves, crushed
  • 1 tbs garam masala
  • 1 tsp ground turmeric
  • 800g Coles Australian Lamb Fillet*, cut into 3cm pieces
  • 2 x 400g cans lentils, rinsed, drained
  • 400g Perino tomatoes, halved
  • 2 white or yellow nectarines, stoned, cut into wedges
  • 2 baby gem lettuces, leaves separated
  • 1 continental cucumber, chopped
  • 1 cup coriander leaves
  • 1 cup mint leaves

Chilli-lime dressing

  • 90ml extra virgin olive oil
  • 1/4 cup (60ml) lime juice
  • 2 long green chillies, seeded, finely chopped
  • 1 small garlic clove, crushed
  • 3 tsp finely grated ginger
  • 3 tsp finely grated lime rind
  • 1 1/2 tsp cumin seeds

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the yoghurt, ginger, garlic, garam masala and turmeric in a glass or ceramic bowl. Add the lamb and toss to coat. Cover and place in the fridge for at least 1 hour or overnight to develop the flavours.
  2. Step 2

    To make the chilli-lime dressing, combine the oil, lime juice, chilli, garlic, ginger, lime rind and cumin seeds in a screw-top jar. Season.
  3. Step 3

    Thread lamb onto 12 metal or soaked bamboo skewers. Spray with olive oil spray. Heat a barbecue grill or chargrill on medium-high. Cook lamb, turning, for 7-8 mins or until lightly charred and just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Step 4

    Combine lentils, tomato, nectarine, lettuce, cucumber, coriander and mint in a large bowl. Drizzle with half the dressing and toss to coat. Season.
  5. Step 5

    Divide the lentil salad and lamb skewers among serving plates. Drizzle with remaining dressing to serve.

    Swap me: Try other lamb cuts, such as rump steak or backstrap, in this recipe.

    SERVE WITH lime halves

    *Selected stores only. If unavailable, use Coles Australian Lamb Diced.

Nutrition Information

Per Serve

Energy: 2513kJ/ 601 Cals (29%)

Protein: 56g (112%)

Fat: 35g (50%)

Sat fat: 9g (38%)

Carb: 36g (12%)

Sugar: 13g (14%)

Fibre: 10g (33%)

Sodium: 693mg (35%)

Curried lamb skewers with nectarine and lentil salad

Curried lamb skewers with nectarine and lentil salad
  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 1 hour marinating & 5 mins resting time
Ingredients
  • 1/3 cup (90g) Greek-style yoghurt
  • 1 tbs finely grated ginger
  • 2 garlic cloves, crushed
  • 1 tbs garam masala
  • 1 tsp ground turmeric
  • 800g Coles Australian Lamb Fillet*, cut into 3cm pieces
  • 2 x 400g cans lentils, rinsed, drained
  • 400g Perino tomatoes, halved
  • 2 white or yellow nectarines, stoned, cut into wedges
  • 2 baby gem lettuces, leaves separated
  • 1 continental cucumber, chopped
  • 1 cup coriander leaves
  • 1 cup mint leaves

Chilli-lime dressing

  • 90ml extra virgin olive oil
  • 1/4 cup (60ml) lime juice
  • 2 long green chillies, seeded, finely chopped
  • 1 small garlic clove, crushed
  • 3 tsp finely grated ginger
  • 3 tsp finely grated lime rind
  • 1 1/2 tsp cumin seeds
    Description

    These marinated lamb skewers and fresh nectarine salad is the perfect balance of spices and natural sweetness. Try it for a delicious warm-weather meal.

    Method
    1. Step 1

      Combine the yoghurt, ginger, garlic, garam masala and turmeric in a glass or ceramic bowl. Add the lamb and toss to coat. Cover and place in the fridge for at least 1 hour or overnight to develop the flavours.
    2. Step 2

      To make the chilli-lime dressing, combine the oil, lime juice, chilli, garlic, ginger, lime rind and cumin seeds in a screw-top jar. Season.
    3. Step 3

      Thread lamb onto 12 metal or soaked bamboo skewers. Spray with olive oil spray. Heat a barbecue grill or chargrill on medium-high. Cook lamb, turning, for 7-8 mins or until lightly charred and just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
    4. Step 4

      Combine lentils, tomato, nectarine, lettuce, cucumber, coriander and mint in a large bowl. Drizzle with half the dressing and toss to coat. Season.
    5. Step 5

      Divide the lentil salad and lamb skewers among serving plates. Drizzle with remaining dressing to serve.

      Swap me: Try other lamb cuts, such as rump steak or backstrap, in this recipe.

      SERVE WITH lime halves

      *Selected stores only. If unavailable, use Coles Australian Lamb Diced.