Lamb skewers and Velvet Cloud dresssing

Chef Sham Hanifa of The Cottage Restaurant in Letrim was on The Six O Clock Show, this week cooking up delicious lamb kebabs marinated in Velvet Cloud yogurt and served with lentils & more Velvet Cloud !!! Sham also has an amazing coffee shop and deli called My Kitchen in Carrick On Shannon, which is getting great reviews if you are ever in the area.

Spicy Lamb Skewers & Velvet Cloud Yogurt


500 g diced lamb leg or loin

1 onion, finely chopped (nearly minced)

1 cloves garlic, finely chopped

1 tsp ground cumin seeds

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 tsp paprika

2 handfuls chopped coriander

salt and black pepper

2 tbsp rapeseed oil

2 tbsp chopped mint

1 lemon, cut into wedges


For yogurt dressing: (mix all together)

1 lime juice

200 ml Velvet Cloud sheep's milk yogurt

Handful chopped mint



1. Mix the lamb in a large bowl with the onion, garlic, spices coriander and half of the Velvet Cloud yogurt.

Season well with salt and pepper.

Make sure the lamb is well coated with marinade. Push a skewer through the diced lamb. These can be pre made the day before.

 2. Add the rapeseed oil to a large frying pan on a medium heat. Fry the lamb skewer for 3-5 minutes or until they are brown on both sides and cooked through. Alternatively, sear the lamb skewer quickly in a really hot nonstick pan and transfer to the oven, preheated to 200C/gas 7 for 10 minutes. Remove from the pan and leave to rest for a few minutes.

 3. Arrange the lamb on cooked yellow lentils/ cous - cous or flat  bread

Drizzle with the minted yoghurt and serve with  lemon wedges. 

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