I always seem to throw in a recipe, and this one is no different. But this is what we're going to do when I get these guys back into the kitchen and actually handling food for themselves. Pay back, a chance to make a difference, call it what you will. But to do something striking with food for some less fortunate than some, I think there's a whole lot more we can all do.
This dish is really versatile, it can be served as bite-size snacks, as a filling for buttered baguette with chutney and some salady crunch or as a light meal with a lightly dressed salad. They really benefit from being marinated overnight but leave it for as long as possible. If you leave it overnight, leave it in the fridge, covered with cling film and take out at least 1 hour before you start to cook it. Serve with fresh green chutney or dip into cool cucumber and mint raita and serve with naan. Alternatively, serve with the spinach rice as a main course.
450g boned lamb, cut into 2cm cubes and pierced with a fork
For the marinade150ml Greek style thick yoghurt
½ small onion, roughly chopped
15g garlic, peeled8g ginger, peeled
2 tsp each garam masala and cumin powder
1 tsp coriander powder
½ tsp fennel seeds, powdered¼ tsp freshly ground black peppercorns
2 tsp vegetable oil
2 tblsp coriander leaves
½ tsp red chilli powder or to taste
2 tsp lemon juice
1 tsp salt or to taste
1-2 tblsp melted butter
Blend all the marinade ingredients in a food processor till smooth. Stir in the lamb pieces, mix well and leave to marinate for as long as possible, overnight in the fridge would be best. Bring back to room temperature 1 hour before cooking. Discard the marinade.
Thread the cubes onto the skewers and place under a preheated grill. Cook until tender, around 5-6 minutes turning halfway through cooking. Alternatively cook in an oven preheated to 200°C for 10 minutes.
Baste with the butter and cook another minute or two for slightly pink meat.
Serve hot with lemon wedges on the side, or as we'd all prefer to be honest, crammed into a baguette with some salad on the run