Seekh kebab

Step 1: Toast 2 tbsp gram flour (besan) in a dry pan over a low heat, stirring, until it smells nutty and turns a shade darker. Cool it; it binds the meat and soaks up juices.

Step 2: Squeeze the grated 1 onion in a clean cloth until no more liquid drips out; this is the step that keeps the kebabs on the skewer.

Step 3: Put 1 ⅓ lb beef or mutton mince in a large bowl with the onion, 1 ½ tbsp ginger-garlic paste, 3 green chillies, ½ oz fresh coriander, ⅓ oz fresh mint, 1 ½ tsp red chilli flakes, 1 tsp cumin seeds, 1 tbsp coriander seeds, 1 tsp garam masala, the toasted flour and 1 ¼ tsp salt. Knead hard with your hand for 5–8 minutes until the mixture turns sticky and pulls away from the bowl in one mass.

Step 4: Cover and chill for at least 20 minutes (or up to a day). Soak bamboo skewers in water if you are not using metal ones.

Step 5: With wet hands, press a lemon-sized ball of mince around each flat skewer and squeeze it along into a sausage about 2 cm thick, pinching the ends tight. Chill again while the grill heats.

Step 6: Grill over hot coals, under a very hot grill or in a smoking griddle pan, brushing with 2 tbsp vegetable oil and turning every 2–3 minutes, until charred in spots all over and firm when pressed. The centre must reach 160°F, with no pink juices.

Step 7: Slide the kebabs off the skewers (with a piece of naan if gluten is not a concern), scatter with 1 red onion and serve at once with 1 lemon and podina raita.