Indian Seekh Kebabs from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• 4 garlic cloves, finely chopped
• 400 g/14 oz minced lamb leg
• 2 green chillies, deseeded and finely chopped
• 5 cm/2 in piece root ginger, peeled and finely chopped
• 1 large handful coriander leaves, finely chopped
• ½ beaten egg
• 2 tsp mustard powder or French mustard
• 1½ tsp garam masala
• 1 tsp sea salt
• olive oil, for brushing
• 60 ml/2 fl oz/¼ cup double cream
• 1 lemon, cut into wedges, to serve
• natural yogurt, to serve