Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50      grams         cashew nuts or pieces
   1                    egg
 450      gram          minced lamb
   1      small         onion -- roughly chopped
  25      grams         fresh root ginger -- peeled and chopped
   2      small         garlic cloves -- peeled
   2                    fresh green chillies -- seeded and chopped,
                        -- up to 4
  15      grams         coriander leaves -- including tender
                        -- stalks, chopped
  15                    fresh mint leaves or 1tsp mint chutney -- up to 20
   2      teaspoons     ground cumin
   1      teaspoon      balti garam masala
   2      tablespoons   double cream
   1      teaspoon      salt
   2      tablespoons   vegetable or corn oil
                        onion rings -- cucumber slices and
                        -- lemon wedges to
                        -- garnish

Preparation:

Put the cashews in a food processor and blend until coarsely chopped. Add the remaining ingredients, except the garnish, and blend until smooth. Transfer the mixture to a covered container and chill in the fridge for 1-2 hours. You can leave it in the fridge overnight if you wish. Preheat the grill to high. Remove the grid from the grill pan and line the pan with foil. Divide the lamb mixture in half and make four equal portions from each half. Grease the palms and fingers of your hands and carefully moult each portion on to a skewer, patting and stretching it gently into a 15cm long sausage shape. Arrange the kebabs in the grill pan and place under the hot grill, about 15cm away from the element. Grill for 5 minutes then carefully turn the kebabs over and grill for a further 5 minutes. Remove from the heat and carefully slide the meat off the skewers with a knife. Transfer to a serving plate and garnish with onion rings, cucumber slices and lemon wedges.