Indian Kebabs

• 1½ lb (700 g) shoulder of lamb, cubed

Add the diced lamb to the marinade and leave for 1 hour.

While the lamb is marinating make the sauce by whacking all the ingredients into the merry food processor and whizzing at maximum speed for 2 minutes until beautifully smooth. Pour into a sauceboat and leave in the fridge.

Thread the lamb onto skewers and grill them, turning frequently for about 10 minutes.

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