Ingredients
500g lamb shoulder
2tsp cumin seeds
1tbsp dried chilli flakes
salt, to taste
2tbsp oil
1 spring onion stalk, finely sliced
½ red chilli, finely sliced
6 bamboo skewers, soaked in water for at least one hour
Cooking Method
Step 1
1. Cut the lamb into ½ inch cubes and place into a bowl.
Step 2
2. Grind the cumin seeds, dried chilli flakes and salt together using a spice grinder or a pestle and mortar until coarse. Add half of the mixture to the lamb and reserve the other half for later.
Step 3
3. Add 1 tablespoon of the oil to the lamb and mix well ensuring that the lamb is evenly coated. Cover with cling film and refrigerate for at least 20 minutes.
Step 4
4. Thread the meat onto the soaked skewers and make sure the meat is tightly packed leaving an inch at the bottom of the skewer.
Step 5
5. Heat a griddle pan over a high heat until very hot. Drizzle the other 1 tablespoon of oil over the skewers before placing them carefully onto the griddle pan. Cook for 1 minute on each side to ensure they have a nice colour on the outside. Transfer to a plate and let the skewers rest for a couple of minutes.
Step 6
6. When ready to serve, sprinkle over the remaining spice mixture as well as the finely sliced spring onion and red chilli.
Step 7
Serving Suggestion: Serve with shredded lettuce and carrot on the side.
