Lamb skewers in ghee

Pick lamb shoulder, not leg: shoulder has the right intramuscular fat to stay tender on a fast grill. Trim large sinews but keep small fat caps; they baste the meat as they melt.

Cut lamb into three-centimetre cubes, all even-sized for uniform cooking. Salt and rest at room temperature ten minutes; the salt draws out moisture which then reabsorbs and seasons deep.

Melt the ghee gently. Off heat stir in cumin, sumac and black pepper. The warm ghee dissolves the spice oils, giving an aromatic baste that clings to the meat instead of dripping off.

Thread cubes onto flat metal skewers, packing them tightly without touching the next. Tight packing keeps the inside moist; gaps between dry the surface and burn the edges.

Brush hot grates or skillet with ghee. Place skewers, baste, grill three minutes per side without moving so the crust forms; on the third turn brush again. Total cooking eight minutes for a pink centre.

Rest the skewers two minutes off heat so the juices redistribute. Slide the meat onto a warm plate or whole bread. A final dust of sumac brightens the smoky note.