1 Lebanese cucumber, peeled, seeded and finely chopped
1/4 cup fresh mint, shredded
Combine the beef in a bowl with ginger, garlic, KEEN’S curry powder, cumin, tomato paste, half the lemon juice and 1/3 cup yoghurt, cover, refrigerate for several hours or overnight. Thread beef onto skewers.
For the raita, combine the remaining yoghurt and lemon juice in a small bowl with cucumber, mint and salt to taste.
Season beef with salt and pepper. Cook skewers on a heated oiled grill plate (or grill on barbeque) until browned and tender.
Serve beef skewers with the raita, warmed naan bread and lime wedges, if desired. Uncooked marinated beef suitable to freeze. Not suitable to microwave.
COOK’S NOTE: if using bamboo skewers, soak in shallow dish of water for at least 30 minutes before use to prevent burning. Oil metal skewers before using, to prevent sticking.