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Joy sticks!

‘Indian Takeaway’ seekh kebabs

40 MINUTES | MAKES 6 EASY | LC GF

These kebabs are named after a favourite local hole in the wall spot in Peckham, south-east London, which really is just called Indian Takeaway. The juicy lamb kebabs are fragrant with coriander stalks and pack a fair whack of chilli – perfect wrapped inside a soft naan with the pickled red onion salad, sliced cucumber and raita.

RED ONION PICKLE

red wine vinegar 50ml
caster sugar 1 tbsp
sea salt flakes 1 tsp
red onion 1, finely sliced

RAITA

greek or natural yogurt 350g
lemon juice 2-3 tbsp
mint leaves, a small handful, finely chopped

SEEKH KEBABS

minced lamb 450g
green chillies 2, finely chopped
coriander stalks finely chopped to make 3 tbsp (save the leaves to serve)
garlic 4 cloves, crushed
ground ginger 1 tsp
mild chilli powder 1 tsp
cumin seeds 1 tsp, toasted and ground
garam masala 1 tsp
cornflour 2 tsp

TO SERVE

naans 6
cucumber ¼, thinly sliced

• First, make the pickle by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the

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