• 750 g/1 1/2 lb lean minced lamb

• 1 teaspoon grated fresh root ginger

• 1 large onion, finely chopped

• 25 g/1 oz chickpea or gram flour (besan)

• 2 fresh green chilies, finely chopped

• 1 teaspoon green mango powder

• 1 tablespoon salt

• 2 tablespoons lemon juice

• 1 egg

• 2 tablespoons chopped coriander leaves

• 50 g/2 oz melted ghee or 1 tablespoon vegetable oil lime wedges, to garnish 

Spices:

• 1/2 teaspoon poppy seeds, roasted and ground

• 1 teaspoon garam masala

• 1 tablespoon yellow or red chili powder

• 1/2 teaspoon pepper

• 1 teaspoon black cumin seeds, roasted and ground

• 1 tablespoon ground coriander seeds

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Method:

1. Mix the minced lamb, ginger, onion, chickpea or gram flour, chilies, mango powder, salt and lemon juice together with all the spices. Set aside for 30 minutes to allow the flavors to develop.

2. Work the egg and chopped coriander into the minced meat mixture. Continue kneading the mixture until it becomes sticky.

3. Divide the minced meat mixture into 18 equal-sized portions and then form each piece between your hands into a sausage shape.

4. Thread the 'sausages' on to skewers. For longer kebabs, flatten them out on the skewers. Cook under a preheated hot grill or over charcoal, turning frequently.

5. Brush the kebabs with melted ghee or oil while they are cooking. Serve hot, garnished with lime wedges.

Note: Mango powder, also known as aamchoor, is a sour tasting powder made from raw mangoes. It is sold in jars in specialist Indian food stores.