Charcoal Lamb Seekh Kebab with Fresh Mint Chutney

Method

1. Toast the cumin and coriander seeds in a dry pan over low heat until fragrant and tip them out, then toast the chickpea flour in the same pan until light beige; 2 min in all. Crush the seeds coarsely in a mortar.

   Add in this stepCumin seeds ¾ tspCoriander seeds 1 tspChickpea flour (besan) 2 tbsp

   low heat

2. Grate the onion and squeeze it dry; grate the ginger and garlic; finely chop most of the chillies with the coriander and mint. Put the lamb and all these ingredients (plus the crushed seeds and toasted flour) in a food processor and pulse for 3 min into a smooth, sticky paste (without a processor, chop through the mince with a knife and knead for longer). Chill for 45 min: the colder it is, the better it holds on the skewer.

   Add in this stepLamb mince (20–25% fat) 300 gOnion (medium) ½Fresh ginger 10 gGarlic cloves 3Hot green chillies 1¾Fresh coriander (for the kebabs) 8 gFresh mint (for the kebabs) 4 gRed chilli flakes ¾ tspGaram masala ½ tspSalt ¾ tsp

3. For the chutney, blend the coriander, mint, remaining chillies, yogurt and the juice of half the lemon until smooth, and season with salt. If it's too thick, add cold water 1 tbsp at a time. Keep it chilled.

   Add in this stepFresh coriander (for the chutney) 15 gFresh mint (for the chutney) 15 gHot green chillies 1¼Plain yogurt 50 gLemon ½Salt (for the chutney) to taste

4. Light the charcoal in a chimney starter and wait 20 min, until the coals are covered in white ash. Meanwhile, with wet hands, divide the meat into 4 portions, wrap each around a wide flat steel skewer and squeeze it up and down into a roll 15 cm long and 2.5 cm thick. Return them to the fridge on a tray.

5. Spread the coals evenly on one side and rest the skewers across the grill so the meat doesn't touch the grate (charcoal (medium heat), about 10 cm above the coals). Leave them for the first minute, then turn every 90 seconds, cooking for 8 min in all, and brush with melted butter two or three times in the last 3 minutes. If dripping butter causes flare-ups, move them briefly to the side without coals. They're done at 71 °C in the centre with no pink.

   Add in this stepButter, melted (for basting) 25 g

   charcoal (medium heat)

6. Rest for 1 minute before sliding them off, then sprinkle with chaat masala and squeeze over the rest of the lemon. Serve with red onion rings, the mint chutney and warm naan. Steel skewers get extremely hot, so handle them with gloves.

   Add in this stepChaat masala ½ tspLemon ½Red onion ½