4 tbsp chana dal or Bengal gram or yellow split peas
4 green cardamoms, seeds only
1 black cardamom
10 peppercorns
2 cloves (optional)
3 dried large red chillies
3 tbsp vegetable oil
1 small Spanish onion, finely chopped
4 tbsp vegetable oil
500g minced lamb
1 tsp salt
¼ tsp freshly grated nutmeg
1 medium egg, beaten

Soak 8-10 wooden skewers in cold water for 15 minutes. Check the channa dal for small stones. Heat a small pan and add the channa dal, cardamoms, peppercorns, cloves, if using, and red chillies. Roast for 2 minutes, then grind in a coffee mill to a fine powder or use a pestle and mortar.

In a frying pan, heat 2 tbsp of the oil and fry the onion over a medium heat for 5 minutes until light golden.

Grind the mince into a smooth paste in a food processor with the remaining oil. Add the fried onion, ground spices, salt, nutmeg and egg. Mix well. Using wet hands, take a golf ball-size lump of the mixture and press it tightly around a skewer in a sausage shape. Repeat with the remaining mince. Place under a preheated grill, or on a barbecue, and cook for 10-15 minutes on each side or until cooked through.

Serve hot with Mint Chutney.