Ingredients

· 3 garlic cloves, crushed

· 1 piece ginger, grated

· 1 teaspoon ground cumin

· 1 teaspoon mild paprika

· 1 teaspoon smoked paprika

· ¼ teaspoon ground cinnamon

· 1 teaspoon ground turmeric

· ¼ cup lemon juice

· 1 cup Greek yoghurt

· ¼ cup olive oil

· 700 g beef rump steak, thinly sliced

· 3 carrots

· ½ cup slivered almonds, toasted

· ½ cup coriander leaves

· ¼ cup dried currants

Method

Combine garlic, ginger, cumin, paprika, cinnamon, half the turmeric, one tablespoon lemon juice, ½ cup yoghurt and one tablespoon oil in a bowl. Season with salt and pepper. Add beef. Stir to coat. Set aside. Cut carrots into long thin strips. Combine two tablespoons of lemon juice and remaining oil in a bowl. Add carrot, almonds, coriander and currants. Season with salt and pepper. Toss to combine. Combine remaining yoghurt, turmeric and lemon juice in a bowl. Season with salt and pepper. Thread beef onto skewers. Heat a greased barbecue grill over high heat. Cook the skewers until cooked to your liking. Transfer to a serving platter. Serve with flatbread, carrot salad and turmeric yoghurt.