500g boneless lamb leg meat, trimmed of any sinew or skin, cut into large cubes
1 small bunch mint, leaves only, torn
1 small bunch dill, torn
4 flat breads to serve
sea salt and freshly ground black pepper
for the chilli sauce
2 long red chillies
1 garlic clove, peeled
1tbsp tomato puree
3tbsp natural yoghurt, or more if you don’t like chilli heat
Heat your barbecue or fire up, ready for direct grilling.
Mix together the yoghurt and mustard, then toss the cubed lamb in the yoghurt mixture until all the pieces are completely covered. You can do this up to 24hrs in advance.
When the barbecue/fire is almost ready to cook on, push a few of the burning embers to one side of your barbecue or fire and place the red chillies directly onto the embers. Turn them every minute or so, until charred and blackened all over with soft flesh. Remove once cooked and set aside to cool.
Once ready to cook, thread the pieces of lamb onto skewers, making sure not to pack them too tightly. Drizzle with a little olive oil and season well with salt.
Set a grill over the fire and place the lamb skewers over the direct heat. Cook for 2-3 minutes on each side, under caramelised and golden. This will give you lamb that is still a little pink on the inside. Cook a little longer if you prefer your lamb well done.
Remove the lamb once cooked and leave to rest whilst you prepare the chilli sauce.
Peel the skin off the chillies and place the flesh (discarding the seeds) onto a chopping board. Grate the garlic over the top and then finely chop the chilli and garlic until it is almost paste like. Alternatively you can do this in a pestle and mortar, or a food processor if you prefer.
Spoon the chilli mixture into a bowl, stir in the tomato puree and yoghurt and mix well. Season well with salt and pepper.
Serve the lamb and chilli sauce with flatbreads and the herbs to scatter over everything.
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