Back to 4 servings 800 g boneless lamb leg, trimmed of fat, cut into cubes 4 tbsp garlic and ginger paste 2 tbsp green chilli paste 0.5 tsp salt, or to taste 2 limes, juice of two limes 1 tbsp garam masala 1 tsp red chilli powder 1 tbsp cumin 1 tsp coriander powder 1 tsp dried fenugreek leaves, kasoori methi 1 tbsp mustard oil 1 tsp English mustard 3 tbsp full-fat plain Greek yogurt, thick, not low-fat 1 tbsp mint sauce lime wedges, flaky salt and raita, to serve
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1 Step 1: Place the cubed lamb in a large bowl and rub in the garlic-ginger paste, green chilli paste, lime juice and salt until every piece is coated. Set aside for 20 minutes.2 Step 2: Whisk the remaining marinade ingredients together until very smooth.3 Step 3: Coat the lamb with the second marinade, cover, and refrigerate for at least 1 hour, or overnight (up to 72 hours) for deeper flavor.4 Step 4: Take the lamb out of the fridge about 30 minutes before cooking, then remove it from the marinade.5 Step 5: Thread the lamb onto skewers, leaving a little space between pieces so they cook evenly and crisp.6 Step 6: Grill over very hot coals or a very hot grill, turning regularly for 5 to 7 minutes per side, until crisp, browned and cooked through.7 Step 7: Alternatively, preheat the oven to 400°F (200°C), set the lamb on a rack, and roast about 20 minutes until just cooked through. Then switch the broiler to high and char the surface to taste.8 Step 8: Let the lamb rest briefly, then serve with lime wedges, flaky salt and raita.getsaucepan.com/r/e0f73e0a-d385-5c8b-8446-de0c63a87a52
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