# 1lb. (450g) shoulder or neck fillet of lamb cut into 1inch cubes
# 5oz. (150g) natural yogurt
# 1 clove garlic, crushed
# 1tbsp. ground coriander
# juice of 1 lemon
# 2tsp. chopped fresh parsley
# 1tsp. turmeric
# 1tsp. chilli powder
# 1tsp. garam masala

Procedures :
# Divide cubed lamb into 4 servings and thread on to wooden skewers before placing in a shallow bowl # Mix together all the other ingredients to form a marinade # Spoon the marinade over the meat, cover and marinade in the fridge for 4 hours # Cook for 10-15 minutes on a pre-heated barbecue or grill, turning frequently and brushing with the spare marinade
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