Step 1

1. Debone the lamb and cut into 2cm chunks, including any fat. Grind the spices together to a coarse powder, mix through the salt, sugar and vegetable oil. With your hands, rub the paste all over the lamb ribs and refrigerate overnight.

Step 2

2. Thread the lamb and fat chunks on to skewers (if using bamboo, soak in water first). Grill the skewers, turning frequently, for around five minutes until they are charred and fragrant and serve.