Ingredients
1 packet of lamb mince
1 teaspoon crushed ginger
1 teaspoon crushed garlic
1 teaspoon ground cumin
2 tablespoons tandoori curry paste
Small tub of plain yoghurt

Method
Place lamb, ginger, garlic and cumin in a bowl and mix together well with your hands. Shape into sausage shapes about 10cm long and put onto bamboo skewer sticks. Mix the yoghurt and curry paste together and pour over the skewers and turn to coat. Place in the fridge for a few hours to marinate. Cook on a grill for about 5 minutes each side

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