This dish is really versatile, it can be served as bite-size snacks, as a filling for buttered baguette with chutney and some salady crunch or as a light meal with a lightly dressed salad. They really benefit from being marinated overnight but leave it for as long as possible. If you leave it overnight, leave it in the fridge, covered with cling film and take out at least 1 hour before you start to cook it. Serve with fresh green chutney or dip into cool cucumber and mint raita and serve with naan. Alternatively, serve with the spinach rice as a main course.

Serves 4-6

450g boned lamb, cut into 2cm cubes and pierced with a fork

marinade

150ml Greek-style thick yoghurt

½ small onion, roughly chopped

15g garlic, peeled

8g ginger, peeled

2 tsp. each garam masala and cumin powder

1 tsp. coriander powder

½ tsp. fennel seeds, powdered

¼ tsp freshly ground black peppercorns

2 tsp. vegetable oil

2 tbs. coriander leaves

½ tsp. red chilli powder or to taste

2 tsp. lemon juice

1 tsp. salt or to taste

1-2 tbs. melted butter

6 wooden skewers, soaked

Blend all the marinade ingredients in a food processor till smooth. Stir in the lamb pieces, mix well and leave to marinate for as long as possible, overnight in the fridge would be best. Bring back to room temperature 1 hour before cooking. Discard the marinade.

Thread the cubes onto the skewers and place under a preheated grill. Cook until tender, around 5-6 minutes turning halfway through cooking. Alternatively cook in an oven preheated to 200C for 10 minutes. Baste with the butter and cook another minute or two for slightly pink meat.

Serve hot with lemon wedges on the side.

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