Put the wooden skewers in a bowl of water to soak. Make the marinade for the lamb. Spoon half the yogurt into a large bowl. Peel the garlic and ginger and finely grate them into the bowl. Separate the coriander stalks and leaves (keep the leaves for later), and finely chop the stalks. Add to the bowl. Spoon in 1 tbsp mild curry powder. Sprinkle in a little salt and pepper and stir till combined. Fold the lamb into the marinade. Set aside for 10 mins.

Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down under the pan. Gently simmer the rice for 8-10 mins till all the water has been absorbed, then take off the heat and let it sit in the pan for 5-10 mins to steam and finish cooking. The rice will keep warm in the pan.

While the lamb marinates and the rice cooks, peel the red onion and thinly slice it. Trim the carrot, and use a vegetable peeler to peel it into thin ribbons. When you get down to the core and can’t peel further, thinly slice the core. Slide the onion and carrot into a bowl.

Sprinkle a pinch of chilli powder into the bowl (chilli powder is hot, so use as much or little as you prefer). Grate in the lime zest and squeeze in the juice. Add a good pinch of salt and pepper and scrunch everything together with your hands. Set to one side.

Pour 1 tbsp oil into a heavy frying pan or griddle, and warm to a medium-high heat. Thread the lamb onto the soaked skewers. When the pan is hot, add the skewers. Cook for 8-10 mins, turning every 2 mins, till the kebabs are golden on the outside and cooked through.

Pile the basmati rice onto a couple of plates and scatter over the quick pickles. Top with the kebabs, and finish with a scattering of coriander leaves and spoonfuls of the remaining yogurt.