Grilled indian lamb skewers, pearl barley mushroom salad and yogurt-mint raita

200 g lamb medallions/small pieces of lamb
1 red onion, sliced into wedges
1 tbsp. garam masala
1 tbsp. ground cummin
1 tbsp. ground coriander
½ tsp. chilli powder
2 tbsp. olive oil
1 cm fresh ginger, grated
2 garlic cloves, grated

Soak wooden skewers in water. Mix spices, garlic, ginger and oil in a bowl. Add the meat in and marinade for 10 minutes. Thread lamb and red onion onto skewers and grill over medium heat for approx 10 minutes.

Pearl Barley mushroom salad
100 g pearl barley
500 ml water
1 shallott
100 g mushrooms
3 tbsp. olive oil

Put the barley and water in a pan and cook at low heat for 30 min. Drain off any excess water and put aside. Chop the shallott and mushrooms and sautée for 3-4 minutes. Add the cooked pearl barley and season with salt and pepper.

Mint raita sauce
1 cucumber, seeded and grated
200 ml greek yogurt
2 tbsp. chopped fresh mint
1 tsp. cround cummin
pinch of cayenne pepper

Wrap the grated cucumber in a kitchen towel and squeeze all excess water from it. Mix all ingredients and season with salt and pepper. Refrigerate until use.