Serves 4 to 6

Bengal gram, also known as chana dal, is a staple in Indian cooking and commonly used in vegetable stews. Here it is roasted and then ground to a powder to add a sweet, nutty flavour to the lamb mixture.

4 tbsp Bengal gram or yellow split peas

6 cardamom pods, seeds only

6 cloves

½ tsp fennel seeds

½ tsp pink peppercorns

1 medium sweet or red onion, finely chopped

2 tbsp olive oil

500g lamb mince

2 red chillies, deseeded and finely chopped

Grated zest of 1 lime

Sea salt and freshly ground black pepper

1 medium egg, beaten

Mint yoghurt dip, to serve

Lime wedges, to serve

1 Put the Bengal gram or yellow split peas, cardamom seeds, cloves, fennel seeds and pink peppercorns in a sauté pan and roast over a moderate heat, tossing them about, until lightly toasted and aromatic. Grind them into a fine powder using a spice grinder or pestle and mortar.

2 Next, fry the onion in half of the oil until soft and lightly golden. Put the lamb mince in a mixing bowl and add the spice powder, onion, chillies, lime zest, the remaining oil and some salt and pepper. Mix everything together, adding just enough of the egg to bind.

3 Wrap the mixture around skewers, as for the chicken kebab recipe, until you have used up all of the mixture. Grill for about 10 minutes on a hot barbecue or griddle, turning occasionally. Serve on a platter with a mint yoghurt dip and lime wedges on the side.

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