1 1/2 lb. ground lamb
1 tsp. crushed garlic
1 tsp. finely grated fresh ginger
1 1/2 tsp. garam marsala (recipe below or purchased at Indian food store)
2 tbsp. chick pea flour
2 tbsp. ground almonds
2 tbsp. chopped fresh coriander
1 fresh green chili, seeded & chopped
2 tbsp. yogurt
1 tbsp. lemon juice

Combine all the ingredients and mix thoroughly, kneading well until mixture becomes smooth. Divide between 6 skewers and shape into long sausages. (Use skewers that are rectangular in cross section because mixture will slip off round skewers.) Cook over glowing coals or under preheated broiler until browned on all sides and cooked through. Serve with rice.

GARAM MASALA:

4 tbsp. coriander seeds
2 tbsp. cumin seeds
1 tbsp. whole black peppercorns
2 tsp. cardamon seeds
1 3" cinnamon stick
1 tsp. whole cloves
1 whole nutmeg

In small pan roast separately coriander, cumin, peppercorns, cardamon pods, cinnamon and cloves. As each one starts to smell fragrant, turn on to plate to cool. After roasting, peel caradamon, discard pods and use only seeds. Put into blender and blend to fine powder. Grate nutmeg and mix in. Store in airtight jar.