LAMB TIKKA

• servings: 6
• active time: 10 minutes
• total time: 6 hours 20 minutes

Ingredients

400g lamb leg meat

lemon wedges, for squeezing

1 tbsp cumin seeds

1 tbsp coriander seeds

2 whole cloves

½ tsp black peppercorns

½ tsp ground fenugreek

1½ tsp ground turmeric

2 tsp ground paprika

½ tsp hot chilli powder

¾ tsp ground cinnamon

1 tsp flaked sea salt

2 garlic cloves, crushed

20g chunk of fresh root ginger, peeled and

finely grated

4 tbsp plain natural yoghurt

Directions

Make the marinade (see page 20). Trim the lamb of any obvious fatty bits and cut the meat into 2.5cm cubes. Put the lamb in the marinade

and turn it several times until coated. Cover with cling film and put the meat in the fridge to marinate for at least 6 hours or ideally overnight.

Take the lamb from the fridge and thread the pieces on to long metal skewers, leaving 1-2cm between each chunk. You can add a few chunks of pepper, courgette or onion too if you like. Preheat the grill to its hottest setting and place the skewers on a rack over a grill pan lined with foil. Slide this on to a shelf as close as possible to the heat and cook for 2-3 minutes until the lamb is lightly browned. Turn each skewer, holding it with an oven cloth, and cook on the other side for a further 2-3 minutes or until the lamb is lightly charred but still pink and juicy in the middle. You can also cook this lamb on a barbecue or a lightly oiled griddle with the extractor on full!

Use a fork to slide the tikka chunks off the skewers on to plates. Serve with lemon wedges and some salad and chutneys or dips.