Lamb boti kebabs

Ingredients

• 800 g of leg of lamb, cut into cubes
• 3 cardamom pods
• cassia stick, 4cm only
• 1 tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• 4 garlic cloves, crushed
• 1 handful of fresh coriander, chopped
• 1 tsp lime juice
• 3 tbsp of Greek yoghurt
• 1 tsp salt
• 1 tbsp of vegetable oil

Instructions

1. 1

   To begin, place the cardamoms, cassia, coriander and cumin into a spice grinder or pestle and mortar and grind to a fine powder

2. 2

   Add all the ingredients to a large bowl and mix well to make a fragrant marinade

3. 3

   Stir the meat into the marinade, coating each chunk evenly. Transfer to the fridge to marinate for at least 1 hour

4. 4

   Thread the marinated meat onto the metal skewers, leaving a gap between them. Reserve any remaining marinade for basting

5. 5

   Preheat an oven to 180°C/gas mark 4

6. 6

   Place the kebabs on an oven tray, cover with foil and cook in the oven for 20 minutes

7. 7

   Remove the foil, turn the kebabs over and coat with the remaining marinade

8. 8

   Place the kebabs back in the oven and cook for a further 10–20 minutes, until the meat is soft and tender. Serve immediately