Picture By William Lingwood

A delicately-spiced dish that the whole famliy will enjoy from John Gregory-Smith, the man behind The Mighty Spice Cookbook.

Serves 4

Preparation Time: 20 minutes

Cooking Time:  1 hour

What You’ll Need:

• 1 red chilli, deseeded
• 4 garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1⁄2 tsp ground cinnamon
• 4 tbsp olive oil
• 800g/1lb 12oz boned, trimmed, lamb leg, cut into 2.5cm /1 inch cubes
• Sea salt and freshly ground black pepper
• Natural yogurt, to serve

For The Bulgur Wheat Salad:

• 190g/ 63⁄4oz/ 11⁄2 cups bulgur wheat
• 100g/ 31⁄2oz/ 1 cup sun-dried tomatoes, roughly chopped
• 1⁄2 red onion, finely chopped
• 1 red chilli, deseeded and finely chopped
• 1 handful dill leaves, finely chopped, plus extra sprigs to serve
• 1 large handful parsley leaves, finely chopped
• juice of 1⁄2 lemon
• 2 tbsp olive oil

What To Do:

1. Put the red chilli and garlic in a mini food processor with a good pinch of salt and grind to a smooth paste.  Add the cumin, coriander, cinnamon, and olive oil and blend until lovely and smooth.
2. Transfer to a large mixing bowl, add the lamb and mix everything together until all the meat is well coated.
3. Cover with cling film and set aside to marinate for 30 minutes, or overnight in the refrigerator if time allows.
4. Soak four wooden skewers in water for 30 minutes.  This will stop them from burning under the grill later.
5. To make the bulgur wheat salad, cook the bulgar wheat in a saucepan of boiling water for 8–10 minutes, or until tender but still with just a little bite.
6. Transfer to a sieve, rinse with cold water, and drain, squeezing out any excess water with your hands.
7. Tip into a mixing bowl and add the sun-dried tomatoes, onion, red chilli, dill, parsley, lemon juice, and oil and season with a really good pinch of salt and pepper.  Toss everything together until the all the ingredients are well combined.
8. Preheat the grill to high.
9. Divide the lamb into four portions and push onto the four pre-soaked skewers.  Place under a hot grill for 3–4 minutes on each side, or until the lamb is golden brown on the outside and pink and juicy in the middle.
10. Serve hot with the bulgur salad, a dollop of natural yogurt, an extra grind of pepper, and a scattering of dill sprigs.

Recipe from The Mighty Spice Cookbook by  Johngregorysmith.com.