1.Combine lamb, garlic, curry powder, cumin, cardamom and ginger in a bowl. Season.
2.Shape 2 heaped tablespoons of mixture into an oval and press around a skewer. Repeat with remaining mixture to make 12 skewers in total.
3.Heat oil in a large frying pan over medium heat; cook skewers for 10 minutes, turning, or until browned and cooked through.
4.Meanwhile, to make coriander yoghurt dip, combine ingredients in a small bowl. Season to taste. To make cucumber salad, place ingredients in a medium bowl; toss gently to combine. Season to taste.
5.Serve skewers with dip, salad and lemon wedges.
You can use minced (ground) beef if you like. This recipe can be prepared to the end of step 2 up to a day ahead. Place on a baking-paper-lined oven tray; cover and refrigerate until you’re ready to cook. The dip can be made 4 hours ahead. SERVING SUGGESTION: Serve with grilled flatbread.