1 tps fenugreek
1 tsp Turmeric
1 tsp cumin
1tsp ground chili
1tsp mustard Seeds
1tsp sea salt
4 lemongrass sticks
4 tbs sunflower oil
2 inch’s grated ginger
600 g of lamb leg in 1 1/2 inch chunks
1 Add each spice one at a time and grind using a pestle and mortar. Grind the spices until reasonably fine.
2 Using a sharp knife cut a hole in the centre of each chunk of Lamb and skewer onto the lemongrass. (Do be careful not to skewer yourself!)
3 Brush the oil onto the meat and put them into a large clear plastic bag. Add the ground spices and shake the kebabs about to cover them. Add the Lemon Juice and grated ginger and leave in the fridge ideally for 24 hours .. but I have on occasion left them for just 2 hours and they’ve still be delicious.
They are now ready for the barbeque. Once cooked scatter with fresh coriander and fresh chilies.
This combination of spices works just as well with chicken or pork.