Date: July 2021
Mix the yoghurt, ginger and curry powder together in a large bowl and add the lamb cubes. Toss until all coated then marinate for 15 minutes.
Heat the oil in a frying pan, add the mustard seeds and cook over a medium heat until they begin to pop. Remove from the heat and transfer to a large bowl. Stir in the carrots, lime zest and juice, tomatoes and coriander with the extra virgin olive oil. Season with salt pepper and a pinch of sugar.
If you are not using the BBQ, preheat the grill to medium. Thread the lamb onto 4 skewers and lay on a baking tray lined with foil. Season and grill for 4-5 minutes, turning halfway so just cooked but juicy.
Warm the flat breads briefly under the grill, spoon the carrot salad on top and then add the lamb and relish, if using. Roll up and eat.