Curry lamb skewers

Put the lamb in a large bowl and mix in all the marinade ingredients apart from the coconut cream; season with black pepper, cover and chill for 6 hours. After 6 hours, whisk the coconut cream in a bowl with a fork, then stir into the lamb mixture and chill overnight.

Prepare and light the barbecue. When the coals are white- hot, thread the lamb onto 4 skewers, discarding any remaining marinade, and put on the grill. Leave until the meat comes away clean from the grill (about 8 minutes), then turn. Repeat until all sides have been cooked (a further 4-7 minutes) and the meat is thoroughly browned and cooked through.

Remove the skewers from the barbecue, cover loosely with foil to rest for a few minutes, then serve on a platter; scatter over the coriander leaves, if liked. This is good with the green sauce from the prawns, too (serve in a bowl on the side).