700 g/1 1/2 lbs. boned leg of lamb
2 sm. cloves garlic, peeled and chopped
2 tbsp. chopped coriander leaves
2 tbsp. lemon juice
75 g/3 oz. thick set natural yogurt
Salt to taste
1/2 tsp. ground turmeric
2 tbsp. cooking oil

Grind the following 4 ingredients in a coffee grinder: 1 cinnamon stick, 1-inch long 2-3 dried red chilies 1 tbsp. coriander seeds

To garnish: Crisp lettuce leaves Wedges of cucumber

Wash the meat and dry with a cloth. Prick all over with a sharp knife and cut into 1 1/2-inch cubes. Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.

Put the meat into a bowl and add the liquidised ingredients. Mix thoroughly; cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).

Preheat grill to high. Line the grill pan with a piece of aluminum foil (this will reflect heat and also keep your grill pan clean). Thread meat onto skewers leaving about 1/4-inch gap between each piece. Mix any remaining marinade with the oil and keep aside.

Place the skewers on the prepared grill pan and grill the kababs for 2-3 minutes. Turn the skewers over and grill for a further 2-3 minutes. Reduce heat to medium. Brush the kababs with the oil; marinade mixture and grill for 6-8 minutes.

Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.

WATCHPOINT: Do not overcook the kababs: follow the cooking time precisely so that the kababs remain succulent after cooking.