Seekh kebabs and spicy chilli corn recipe
 These Pakistani lamb kebabs take no time at all to make. Simply blend everything together, shape around a skewer, chill and then grill for 20 minutes, until charred. The kebabs and the corn could also be cooked on a BBQ. You will need eight metal skewers. 1 onion, roughly chopped15g/½oz fresh coriander, roughly chopped2 green chillies, seeds removed, roughly chopped1kg/2lb 4oz lamb mince2cm/¾in fresh root ginger, finely grated3 garlic cloves, crushed1½ tsp Kashmiri chilli powder1½ tsp garam masla1 tsp salt vegetable oil2 lemons, quartered, to serve 1 onion, roughly chopped 15g/½oz fresh coriander, roughly chopped 2 green chillies, seeds removed, roughly chopped 1kg/2lb 4oz lamb mince 2cm/¾in fresh root ginger, finely grated 3 garlic cloves, crushed 1½ tsp Kashmiri chilli powder 1½ tsp garam masla 1 tsp salt vegetable oil 2 lemons, quartered, to serve 4 corn on the cob1 tbsp vegetable oil1 tbsp garlic and ginger pastelarge pinch dried fenugreek leaves1 green chilli, thinly sliced½ tsp chilli powder½ tsp ground turmeric½ tsp salt200g tinned chopped tomatoes1 tbsp butter 4 corn on the cob 1 tbsp vegetable oil 1 tbsp garlic and ginger paste large pinch dried fenugreek leaves 1 green chilli, thinly sliced ½ tsp chilli powder ½ tsp ground turmeric ½ tsp salt 200g tinned chopped tomatoes 1 tbsp butter Method Blend the onion, coriander and chillies in a food processor to form a paste. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency.Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.)Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender.Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter.Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well.Serve the kebabs with the spicy sweetcorn and lemon wedges. Blend the onion, coriander and chillies in a food processor to form a paste. Blend the onion, coriander and chillies in a food processor to form a paste. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency. Put the lamb mince, the onion and coriander paste, ginger, garlic, chilli powder, garam masala and salt in a large mixing bowl. Using your hands, knead all the ingredients until you have a paste-like consistency. Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Oil your hands and shape the mixture into eight sausages around the skewers. Cover and place the kebabs in the fridge for 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.) Put the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, or until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.) Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender. Meanwhile, to make the spicy chilli corn, cut each sweetcorn into three pieces and boil in plenty of water for 8–9 minutes, or until tender. Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter. Heat the oil in a pan over a medium heat and add the garlic-and-ginger paste, fenugreek, green chilli, chilli powder, turmeric and salt. Fry for 30 seconds (no longer as you don’t want it to colour). Stir in the tomatoes and cook until the sauce warms through but no more than 3 minutes. Stir in the butter. Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well. Drain the sweetcorn and return it to the pan. Pour over the sauce and mix well. Serve the kebabs with the spicy sweetcorn and lemon wedges. Serve the kebabs with the spicy sweetcorn and lemon wedges.