Spicy lamb and carrot kebabs recipe

10 green cardamom pods, seeds only

6 cloves

1cm piece cinnamon bark

500g lamb mince, extra finely minced (ask your butcher to do it three times)

1 egg

tsp red chilli powder

1 tsp ground cumin

1 large slice white bread, crusts removed and crumbed

small onion, finely chopped

1 1/2 tsp ginger paste

1 fat clove garlic, grated into a paste

2 tbsp Greek yoghurt (normal set yoghurt will also work if you dont have Greek)

Salt, to taste (Laurence adds 1 1/4 tsp)

3-4 tbsp vegetable oil, for frying

1 small carrot,

3/4 grated and all the excess water squeezed out, and the remainder chopped into small dice

Juice of 1/2 lemon

200g Greek yoghurt

2 tbsp fresh shredded mint or coriander leaves

1 1/2 - 2 tbsp olive oil

1 rounded tbsp tahini paste (sesame seed paste)

Salt, to taste

tsp freshly ground black pepper