Vivek Singh cooks lamb seekh kebab two ways with green coriander chutney on Saturday Kitchen Live.

Vivek says: “Cooked simply on a barbeque these kebabs are great as starters or as a filling for a wrap. This dish shows two ways with lamb kebab, one tandoori style from Amritsar and the other from Lahore.”

The ingredient for the kebab are: 2 green chillies, stalk removed, 2 tbsp chopped fresh coriander, 3 garlic cloves, 1cm piece fresh root ginger, 50g lamb fat, ½ tbsp Kashmiri red chilli powder, 1 tsp cumin seeds, lightly toasted, 1 tsp garam masala, 1 tsp salt and 450g lamb mince (or diced boned lamb).