Instructions: 1 . Place yoghurt, curry paste, oil and garlic in a bowl and mix to combine. Add lamb and toss to coat. Cover and marinate in the refrigerator overnight.

2. Drain lamb and reserve marinade. Thread lamb onto metal skewers.

Cook on a lightly oiled preheated barbecue or under a grill, basting frequently with reserved marinade, for 5 minutes each side or until lamb is tender. Serve with rice and your favorite Indian breads.

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