• To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, masala, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if you prefer
• Chop up the spring onion and add to this mixture. Add mince and egg and mix it well. Squeeze the juice from the half lemon into the mixture.
• Divide the mixture into equal sized balls, depending on how big or small you prefer
• Heat 2 tablespoons oil and fry the lamb kebabs, doesn't need to be fully cooked. Takes about 3 minutes to fry. Be careful not to overcook them. Remove from pan, cover with foil and set aside

Chutney

• Add another 2 tablespoons oil to the same pan. If there's any fat you can use a paper towel and soak it up before adding the oil. Add the onion and chilli. Sauté the onion until it's slightly brown
• Add curry leaf and ginger garlic paste and fry for a minute
• Add the chilli powder, turmeric and masala and fry for a further minute
• Add the tomatoes and tomato paste, season with salt and simmer until the tomatoes are cooked, about 20-30 minutes. Add the sugar if required. Add the chopped coriander. The oil will surface to the top once tomatoes are cooked.
• Add the lamb kebabs and simmer for 3-4 minutes. Garnish with coriander and serve