Spicy Lamb Sticks
|Lamb cutlets||12 Small, trimmed of all visible fat|
|For green curry marinade|
|Green curry paste||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped fresh coriander||2 Tablespoon|
|Natural yogurt||3 1⁄2 Ounce (1/2 Cup / 100 Grams)|
1. Scrape any meat and fat from exposed bones of cutlets. Place cutlets in a shallow glass or ceramic dish.
2. To make marinade, place curry paste, garlic, coriander, paprika and yogurt in a small bowl and whisk to combine. Spoon marinade over cutlets and turn to coat. Cover and stand at room temperature for 1 hour or in the refrigerator overnight.
3. Remove cutlets from dish (do not drain them) and cook under a preheated hot grill for 2-4 minutes each side or until cooked to your liking.