Easy Kebabs

450 g (1lb) tender beef or lamb steak

2 teaspoons very finely grated fresh root ginger

1 teaspoon finely crushed garlic

1-2 hot green chillies, very finely chopped

½ teaspoon ground cumin

½ teaspoon garam masala

¾ teaspoon salt

About 1 tablespoon olive oil freshly ground black pepper lime wedges and springs of mint, to serve

Cut the meat across the grain into very thin, neat slices, about 7.5 cm (1 in) wide.  Put them into a blow.

Add the ginger, garlic, chillies, cumin, garam masala, salt and lots of black pepper.  Toss well to mix.  Cover and set aide in the refrigerator for 2 hours or even overnight.  Brush a heavy frying pan, preferably cast iron, or a griddle with the oil and set it over a high heat.  When it is very hot, lay as many meat slices in it as will fit easily in a single layer.   Do not overcrowd the pan.  When the meat has browned underneath, turn the slices over to brown the second side.  Transfer to a warm serving plate and keep warm while you cook the remaining meat.