• 2 spoonfuls tandoori paste
• 2 tablespoons yogurt
• 8 lamb sausages

Raita-

• 250g Greek yogurt
• 1 chopped cucumber
• a few mint leaves

Salsa-

• 1/2 pineapple
• 1 red chilli
• 1 tablespoon mango sauce
• a few coriander leaves

1. In a bowl, mix the curry paste into the yogurt, then add the sausages and coat them in the mixture; cover and place in the fridge to marinate for about 30 minutes.
2. To make the raita, chop the herbs and mix them with the yogurt and cucumber, then season to taste with salt and pepper.
3. Dice the pineapple and place it in a bowl with the mango, chilli, and coriander leaves; season with salt and pepper.
4. Preheat the barbecue or set the grill to cook. Arrange the sausages on two skewers like a ladder and cook on the barbecue for 8–10 minutes per side, or cook under the grill.
5. Serve with rotis or chapatis, accompanied by the raita, salsa, and a little mango sauce.

Gareth Richards recipe for Prynhawn Da

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