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Ingredients

• 700 gm Boned leg of lamb
• 2 Garlic cloves, chopped
• 2 tblsp Coriander leaves, chopped
• 2 tblsp Lemon juice
• 75 gm Thick set natural yoghurt
• Salt
• 1/2 tsp Turmeric
• 2 tblsp Vegetable oil
• 6 Green cardamoms, whole
• 1 Cinnamon stick, 25 mm long
• 3 Dried red chilies
• 1 tblsp Coriander seeds
• 1 Onion, thinly sliced
• Crisp lettuce leaves
• Cucumber cut into wedges

Method

Wash the lamb and dry. Cut into 30 mm cubes.

Grind the cardamoms, cinnamon, red chilies and coriander seeds in a coffee grinder.

Put the garlic, coriander leaves, lemon juice and yoghurt into a liquidiser and blend until smooth. Add the ground spices, salt and turmeric.

Put the lamb into a bowl and pour over the liquidised ingredients. Mix thoroughly, cover and leave to marinate overnight in the refrigerator.

Preheat the grill to high. Line the grill pan with aluminium foil. Thread the meat onto skewers leaving about 10 mm gap between each piece.

Mix the remaining marinade with the oil and keep aside.

Place the skewers on the grill pan and grill for 2 to 3 minutes each side. Reduce the heat to medium, brush the kebabs with the oil/marinade mixture and grill for 6 to 8 minutes. Turn the kebabs over, brush again and grill for a further 6 minutes