Ingredients

• 150ml/5fl oz Greek-style yoghurt
• ½ small onion
• roughly chopped
• 1 garlic clove
• peeled and chopped
• 2.5cm/1in piece fresh ginger
• peeled and chopped
• 2 tsp each garam masala and ground cumin
• 1 tsp ground coriander
• ½ tsp ground fennel seeds
• ¼ tsp freshly ground black pepper
• 1 tbsp vegetable oil
• 2 tbsp fresh coriander leaves
• ½ tsp red chilli powder
• or to taste
• 2 tsp lemon juice
• 1 tsp salt
• or to taste
• 400g/14oz lamb (leg meat is ideal)
• bones removed
• cut into 2cm/1in cubes and pierced with a fork
• 2 tbsp melted butter
• for basting
• 5 ready-made flour tortillas
• wrapped in foil and placed in the oven for the last five minutes of cooking
• ½ onion
• finely sliced
• 2 tomatoes
• finely sliced
• 1 Little Gem lettuce
• finely sliced
• 100ml/3½fl oz green chutney
• mixed with 3 tbsp yoghurt
• to serve
• You'll need ten wooden skewers
• soaked in water for half an hour

Directions

• Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible
• preferably overnight. Bring back to room temperature an hour before cooking.
• Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes
• turning halfway through cooking
• until tender. Alternatively
• cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat
• or longer if you want the lamb well done.
• Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.