Name: Lamb kebabs with peppery lime marinade
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 600g lean lamb neck fillet; 2 green chillies seeded and roughly chopped; 3 garlic cloves roughly chopped; ½ tsp cracked black peppercorns; ½ tsp ground cinnamon; ½ tsp ground cardamom or crushed cardamom seeds; juice of 2 large limes; 1 tbsp vegetable or sunflower oil; salad of red onion rings, halved cherry tomatoes and crisp lettuce; warm naan bread torn into pieces; mint chutney

600g lean lamb
neck fillet
2 green chillies
seeded and roughly chopped
3 garlic cloves
roughly chopped
½ tsp cracked black peppercorns
½ tsp ground cinnamon
½ tsp ground cardamom
or crushed cardamom seeds
juice of 2 large limes
1 tbsp vegetable or sunflower oil

To serve

salad of red onion
rings, halved cherry tomatoes and crisp lettuce
warm naan bread
torn into pieces
mint
chutney

Method

step 1
Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
step 2
Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
step 3
Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').