Method:
1. Combine all the ingredients and leave to marinate for 2 hours, or overnight.
2. Skewer the lamb pieces, before cooking on a very hot bbq or griddle. The lamb should be starting to char on the outside, but still be blushing inside. Baste with butter during the cooking process.
3. Leave the lamb to rest. Meanwhile, melt some butter on a high heat before adding a small handful of curry leaves. Leave on the heat until crispy.
4. Serve with fresh coriander, lime juice, the crispy curry leaves & the butter. Best enjoyed with a cold beer.
