- 600g lean lamb neck fillet
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 green chilli, seeded and roughly chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 3 garlic clove, roughly chopped
- ½ tsp cracked black peppercorns
- ½ tsp ground cinnamon
- ½ tsp ground cardamom or crushed cardamom seeds
- juice of 2 large limes
The same shape, but smaller than…
- 1 tbsp vegetable or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
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Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').