Step 1

Mix the yogurt, ginger and curry powder together in a large bowl. Add the lamb cubes, turn to coat, then leave to marinate for 10 minutes.

Step 2

Heat the oil in a frying pan, add the mustard seeds and cook over a medium heat until they begin to pop. Remove from the heat and transfer to a large bowl. Stir in the carrots, lime zest and juice, tomatoes and coriander with the extra-virgin olive oil and salt and pepper to taste.

Step 3

Preheat the grill to medium and thread the lamb onto 4 skewers (see tip). Lay the skewers on a baking tray lined with foil. Season and grill for 4 minutes, turning halfway, until cooked but still juicy.

Step 4

Spoon the carrot salad onto the flatbreads, top with the lamb and some relish and roll up to eat.