Lamb Sheekh Kabab

Warm a dry frying pan over a medium heat. Add the coriander and cumin seeds and toast for 2 minutes, shaking the pan regularly. You should be able to smell the spices. Tip them out onto a plate and allow to cool, then crush to a powder, using a pestle and mortar or spice grinder.

Using a blender or mini food processor, briefly blitz the coriander stalks, green chillies and red onion to a coarse paste (do not make it fine).

If you have a mincer, pass the lamb (with the cheese, if using) through it for especially juicy kababs.

Put the lamb mince and salt into a large bowl and mix well to ensure they are thoroughly combined. Add the coriander, chilli and onion mix, along with the crushed toasted seeds, garlic and ginger pastes, black pepper and garam masala. Mix vigorously for 2-3 minutes (using a stand mixer if you have one). You should see tiny white strands forming in the meat, which indicates that it is ready. Cover and refrigerate for 30-60 minutes (If you are using wooden skewers, soak them now.)

Portion the kabab mix into 10 balls, each weighing
60g. Push a kabab stick through the centre of each, then press the mixture into a thin sausage shape around the skewer, using your hands. The prepared kababs can be covered and stored in the fridge for 3-4 hours if you're not grilling them immediately.

Heat the grill to medium-high. Grill the kababs for
4-6 minutes, turning regularly, until nicely browned and cooked through, but still soft and tender inside.
Let the kababs rest for 2 minutes, then transfer them to plates and garnish with chopped mint and red onion.
Serve at once, with lime wedges.