Name: Afghani lamb kebab skewer
Total time: 1 h
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 green pepper, chopped into 4cm squares; ½ onion, chopped into 4cm squares; (very lean, trimmed of all fat) lamb leg, 500g; 1 tbsp pineapple juice; 100g (ask the butcher) lamb fat; ½ green chilli, finely chopped; finely chopped to make 1½ tbsp garlic; 1 tsp ground cinnamon; crushed to make 1½ tbsp black peppercorns; 1 lemon, ½ juiced, ½ to squeeze over; 1 tbsp vegetable oil; 300g (about 3 cucumbers) cucumber skins; a small bunch, leaves picked mint; 2 tsp ground cumin; finely chopped to make 2 tsp green chilli; 1 tsp am choor powder (dried mango powder), see notes below; crushed to make 1 tsp black peppercorns; 2 tbsp lemon juice; 50ml olive oil; (any kind) a pinch suagr

1 green pepper
chopped into 4cm squares
½ onion
chopped into 4cm squares

KEBAB

(very lean, trimmed of all fat) lamb leg
500g
1 tbsp pineapple juice
100g (ask the butcher) lamb fat
½ green chilli
finely chopped
finely chopped to make 1½ tbsp garlic
1 tsp ground cinnamon
crushed to make 1½ tbsp black peppercorns
1 lemon
½ juiced, ½ to squeeze over
1 tbsp vegetable oil

CUCUMBER CHUTNEY

300g (about 3 cucumbers) cucumber skins
a small bunch, leaves picked mint
2 tsp ground cumin
finely chopped to make 2 tsp green chilli
1 tsp am choor powder (dried mango powder)
see notes below
crushed to make 1 tsp black peppercorns
2 tbsp lemon juice
50ml olive oil
(any kind) a pinch suagr

Method

step 1
Finely dice the lamb into ½cm cubes and put ¹/2 into a bowl. Mince the remaining lamb by repeatedly running a large knife over it until it is finely chopped. Tip into a bowl and mix with the larger chunks, then pour in the pineapple juice, mix again and marinate for 2 hours. Finely chop the lamb fat and chill.
step 2
Add the fat and remaining kebab ingredients to the meat and mix well. Marinate for a few more hours but preferably overnight.
step 3
Put all of the cucumber chutney ingredients into a food processor with some seasoning and whizz until completely smooth. Season to taste with sugar and a little more salt or lemon juice. Cover and chill until needed.
step 4
Season the kebab mixture heavily, mix, then form into 8 x 10cm-long sausages. Push a piece of pepper onto a metal skewer, followed by a sausage, slices of pepper and onion, more meat and finally more onion or pepper. Repeat with the remaining 3 skewers.
step 5
Heat a grill (or BBQ in warmer weather) to high, then cook the kebabs for 5 minutes on each side until charred and cooked through. Serve with the chutney and lemon half to squeeze over.