Ingredients

4 tbs Bengal gram (aka chana dal) or yellow split peas

6 cardamom pods, seeds only

6 cloves

½ tsp fennel seeds

½ tsp pink peppercorns

1 medium sweet or red onion, finely chopped

2 tbs olive oil

500g lamb mince

2 red chillies, deseeded and finely chopped

Grated zest of 1 lime

Sea salt

Freshly ground black pepper

1 medium egg, beaten

Mint yoghurt dip, to serve

Lime wedges, to serve

Method

Put the Bengal gram or yellow split peas in a sauté pan with cardamom seeds, cloves, fennel seeds and pink peppercorns. Cook over a moderate heat, tossing them about, until lightly toasted and aromatic.

Grind into a fine powder using a spice grinder or pestle and mortar.

Fry the onion in half of the oil until soft and lightly golden.

Put the lamb mince in a mixing bowl and add the spice powder, onion, chillies, lime zest, the remaining oil and some salt and pepper. Mix everything together, adding just enough of the egg to bind.

Wrap the mixture around skewers, wetting your hands as you mould the meat to avoid a sticky mess, until you have used up all of the mixture. Carefully grill for about ten minutes on a hot barbecue or griddle, turning occasionally.

Serve either straight on a platter with a mint yoghurt dip and lime wedges on the side, or wrapped up in soft pitta bread with some salad.

This recipe serves between four and six people. It comes from Gary Robinson, the Executive Chef at Shangri La, Qaryat al Beri, Abu Dhabi

[Originally published in Abu Dhabi Week vol 2 issue 28]