Canterbury lamb picks with peanuts
. In a large bowl place the lamb, garlic, cumin, coriander and paprika, spring onion, salt, pepper, ½ cup peanuts, egg, breadcrumbs and combine well.
• . Divide the mixture into 12 balls. Shape each ball onto a skewer to make a kofta shape. Roll each skewer lightly in the remaining nuts. Refrigerate until ready to cook.
• Heat the oil in a pan or on a BBQ hotplate and fry the skewers a few at a time, turning to cook on all sides.
• To make yoghurt dip, combine yoghurt, mint and chilli in a small bowl.
• Serve the lamb skewers warm, with a sprinkle of coriander, a squeeze of lemon and yoghurt dip on the side.