Serves 4
500g lamb tenderloin, minced
200g massaman curry paste
20g garlic, finely chopped
4 red Thai chillies, finely chopped
10g mint leaves, finely chopped
80ml oyster sauce
5g white pepper powder
12 bamboo skewers
1 frozen paratha (available at all supermarkets)
4 large green leaves of cos lettuce
2 pieces of lime cut in half
4 pieces red Thai chillies
FOR THE MINT AND CORIANDER DIP
25g mint leaves
25g coriander leaves
200ml plain yoghurt
1 tbsp white sugar
Salt
Lamb skewers with mint and coriander dip
1. Combine the minced lamb with the massaman curry paste, garlic, chillies, mint leaves, oyster sauce and white pepper. Shape 50g of meat on each bamboo skewer.
2. Grill both sides of the skewers for 10 mins or until cooked.
3. Blend the mint and coriander leaves with the yoghurt. Add sugar and salt and set aside.
4. Pan fry both sides of the paratha for 2 mins then cut into 4 pcs. Shred the lettuce leaves and place on each piece of paratha. Serve with the skewers and dip on the side.