Vic Williams: Spiced lamb with mushrooms

600g lean lamb
8-10 bamboo skewers
8 firm, flat mushrooms
vegetable oil

Marinade:

1cm piece fresh ginger
2 cloves garlic
2 or 3 sprigs fresh coriander
1/2 teaspoon ground cumin
1 tablespoon ground almonds
1/2 teaspoon cracked black pepper
3/4 teaspoon salt
1 tablespoon unsweetened yoghurt
Juice of 1/2 small lemon
1 tablespoon sesame oil

Method:

Cut the meat into 2.5cm cubes, trimming off and discarding any fat and sinew in the process. Peel and finely chop the ginger and garlic. Chop the coriander leaves. Mix all the marinade ingredients together, add the meat and stir thoroughly. Cover the bowl with cling film and refrigerate for 6-8 hours, or overnight. Soak 8-10 bamboo skewers in cold water for the same length of time.

When you are ready to begin cooking, cut off and discard the mushroom stems and wipe the caps clean with a damp paper towel. Cut into 2.5cm squares.

Remove the meat from the marinade and thread onto the skewers, alternating with the mushroom squares. Brush the grill bars of the barbecue with vegetable oil and cook the skewered meat, turning frequently to prevent sticking, until it is brown on the surface, but still quite pink inside. You may need to wrap the exposed sections of the bamboo skewers with foil to prevent them from burning.

Serve with a simple green salad as an entrée, or as part of a multi-dish feast. The dish is easier to eat if diners remove the meat and mushrooms from the skewers.

* Serves 4