Lamb Kebabs With Orange Curry And Yoghurt Coconut Dips
1.5-2 lbs of Lamb cubed into squares
4 tablespoons of Orange Concentrate
1 tablespoon Dark Soy Sauce
1 heaping Tablespoon Curry Powder
Optional 2 teaspoons Cayenne powder
1 cup of Regular Yoghurt (no Low Fat or it will not stick to the lamb)
1/4 cup of Shredded Coconut Sweetened
2 teaspoons Sea Salt
Salt and Oil Lamb to taste
Skewer Lamb and preheat grill to 400 degrees
Turn over every 4 minutes on each of 4 sides till done
Heat two small pans up for sauces to low-medium heat (1/4 turn on most ovens)
In first pan sprinkle Curry Powder on bottom of pan to cover, when it begins to smell add the orange concentrate than the soy sauce. Take off burner and stores up to a week.
In second pan cover the bottom with Coconut, stirring every 30 seconds till carmalization around the edges begins to take place, turn burner down to low and add Yoghurt and Sea Salt till well mixed. Stores up to 3 days in advance.
Provide your guests with both sauces explaining if the curry and orange mixture proves too hot they can use the yoghurt coconut sauce to cool down.