Tiscali Lifestyle Food and Drink

1 lb boned leg or shoulder of lamb
10 ground cardamoms
10 crushed cloves garlic
2 ground red chillies
Juice of 3 limes or 2 small lemons
2 tbsp minced coriander leaves (or parsley)
Oil for basting
One tsp mango powder (optional)
Salt

Method

Prepare the meat by wiping it dry and cutting it into small pieces. If you buy your lamb from an Asian butcher he will cut it into the right-sized pieces for a kabab. Prick the meat all over with a sharp fork.

Prepare the marinade by blending all the ingredients in an electric blender. Season with salt. Combine the meat and marinade in a bowl, and mix thoroughly with your hands. Leave in the fridge for five hours or overnight.

Skewer the meat and save the remaining marinade for basting. Cook on a barbecue or under a grill, frequently basting the meat with the leftover marinade. Enjoy with Pimms!

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