Peshawari Lamb Tikkas With Black Pepper And Carom Seeds

• 250 grams boneless shoulder of lamb, cut into bite-size cubes
• 5 tablespoons natural yogurt
• 1/2 teaspoon sea salt
• 1 teaspoon dry roasted cumin seeds
• 1/2 teaspoon carom seeds
• 1 teaspoon whole black peppercorns
• 1/2 lime, juiced
• 1/2 clove of garlic
• 1 small dried chilli (optional, if you want a bit more of a kick)

1. Place the salt, black peppercorn, dry roasted cumin. red chilli and garlic together in a mortar and pestle and grind until fine.
2. Mix this with the yoghurt and lime juice and add the lamb pieces. Leave to marinate from 1 hour to overnight.
3. Using bamboo skewers, pierce through pieces of the marinated lamb.
4. To cook, either grill on a griddle or barbeque until cooked as desired.
5. Serve hot with naan bread and a fresh tomato salad.

boneless shoulder of lamb, natural yogurt, salt, cumin seeds, carom seeds, whole black peppercorns, lime, clove of garlic, chilli

Taken from food52.com/recipes/29033-peshawari-lamb-tikkas-with-black-pepper-and-carom-seeds (may not work)