1. Trim fat from lamb and cut lamb into 4 cm (1 1/2 in) cubes.

2. Put lamb in a bowl and add cumin, turmeric, salt, yogurt, onion, ginger and garlic.

3. Mix together well, then, if you wish, add enough colouring to give mixture a red tingue.

4. Cover and leave in refrigerator for 4-6 hours to marinate.

5. Drain lamb from marinade and thread cubes onto 8 short skewers, pressing cubes closely together.

6. Heat grill.

7. Cook kebabs for 15-20 minutes, basting kebabs with any remaining marinade and turning occasionally during cooking, until well browned and done to taste.

8. Sprinkle with garam masala and serve at once.

Serves 4.

These kebabs can be cooked on a barbecue using metal skewers.
Cooking time depends on heat of barbecue.