• 500 g/1 lb boned leg of lamb, cubed

• 8 dried apricots

• 8 button onions

• 1 tablespoon chopped mint

• lemon wedges, to garnish 

Marinade:

• 300 ml/1/2 pint natural yogurt

• 2 tablespoons finely chopped fresh root ginger

• 1 garlic clove, crushed

• 1 tablespoon lemon juice

• 1/2 teaspoon ground coriander

• 1 teaspoon ground cumin

• pinch of cayenne pepper

• salt and pepper

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Method:

1. Mix all the ingredients for the marinade in a shallow dish large enough to hold all the lamb cubes in a single layer. Season to taste with salt and pepper.

2. Add the lamb cubes and stir until they are well coated. Cover and leave to marinate in a cool place for 6 hours.

3. Meanwhile, put the apricots in a bowl and cover with boiling water. Set aside to soak. Lift the lamb cubes out of the marinade with a slotted spoon.

4. Drain the apricots. Thread the cubes of meat on to skewers alternately with the onions and apricots.

5. Cook the brochettes under a preheated moderately hot grill, turning frequently, for 12-15 minutes.

6. Meanwhile, pour the marinade into a small saucepan and warm gently. Stir in the mint.

7. Serve the brochettes garnished with lemon wedges. Serve the mint sauce separately.