Lamb Boti Kebabs

• 800g leg of lamb, cut into cubes
• 3 cardamoms 
• 4cm cassia bark, 
• 1 tsp coriander seeds, crushed
• 1 tsp cumin seeds, crushed
• 4 cloves garlic, minced
• Handful fresh coriander, chopped
• squeeze of lime
• 3 tbsp greek yoghurt
• 1 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp salt
• 1 tbsp vegetable oil

Method

1. Cut the meat into bite-sized cubes.
2. Crush the cardamoms, cassia, coriander and cumin in a spice grinder to make a powder. 
3. Crush the garlic in a pestle and mortar and chop the coriander.
4. Combine all the ingredients in a large bowl to make the fragrant marinade.
5. Stir the meat into the marinade to coat it. Leave in the refrigerator for at least an hour so the flavours infuse. 
6. Thread the marinated meat pieces onto the skewers leaving a gap between them. Keep any remaining marinade for basting.
7. When you are ready to cook pre-heat the oven to 180ºC.
8. Place the kebabs on an oven tray and cover with foil. Put the tray in the oven and bake for 20 minutes.
9. Remove the foil and turn the kebabs over and coat with the remaining marinade.
10. Put the tray back in the oven and leave the kebabs to cook for another 10-20 minutes until the meat is soft and tender.