Ingredients


2 tbsp cumin seeds

2 tbsp coriander seeds

1 tbsp paprika

2 tbsp chili paste

1 tbsp smoked paprika

2 tbsp garlic infused oil

½ tsp ground cinnamon

800g lean minced lamb

Freshly chopped coriander and gluten free flatbreads

For the dip

3 carrots, coarsely grated

2 tsp cumin seeds, toasted

200g pot lactose free double cream + juice ½ lemon

small handful chopped coriander

small handful chopped mint


Serves - 4




Method


Soak 8 wooden skewers in water. Toast all the whole spices in a small pan.

Tip into a mortar and grind with a pestle, then mix in with the spices, garlic infused oil and chili paste.

Scrape into a bowl with the meat, season and squish together with your fingers.

Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.

When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through.

The fat from the kebabs can cause flare-ups, so be careful.

While the kebabs are cooking, mix all the ingredients for the dip.

Scatter the kebabs and dip with coriander, and serve with warm gluten free flatbreads.


Recipe adapted from: Good Food

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