Lamb Skewers with Pea & Coconut Salad

A perfect Spring lunch – easy to prepare.


  • 1/3 cup rogan josh curry paste
  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 1.5kg lamb rump steak – cut into 2.5cm pieces
  • 300g snap peas
  • 1.5 cups frozen peas
  • ¼ cup sunflower seeds
  • 1 tbsp sesame seeds
  • 2 tsp brown mustard seeds
  • 2 small celery sticks – sliced thinned
  • 250g mixed cherry tomatoes – halved
  • 3 shallots – sliced thinned
  • 1/3 cup mint leaves
  • 2 tbsp flacked coconut
  • 1 cup Greek-styled yoghurt


  1. Combine paste with half each of the oil and juice in a large bowl. Add lamb to paste mixture and season.
  2. Thread lamb onto skewers, cover and refrigerate for 30 mins.
  3. Cook snap peas and peas in a saucepan of boiling water until just tender, wash, drain and place in a bowl.
  4. Toast sunflower, sesame and mustard seeds in a frying pan until golden. Remove from pan.
  5. Add celery, tomatos, shallots, mint, coconut and remaining oil and lemon juice to the bowl of peas. Toss and season.
  6. Cook lamb on a heated oil grilled plate for approximately 8 mins or until browned and cooked as desired.
  7. Serve lamb with salad and yogurt.

Tip: Recipe can be made to the end of step 4, up to 3 hours ahead.

Serves 6