Tandoori Lamb Tikka

Name: Tandoori Lamb Tikka
Prep time: 4 h 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: Asian, Indian
Ingredients: 800 g boneless lamb leg (trimmed and cut into roughly 4cm pieces); 20 ml fresh lime juice (about 1½ tablespoons); 2 tablespoons Garlic and Ginger Paste; 1 teaspoon green chilli paste (optional); ¾ teaspoon fine salt; 150 g thick Greek-style natural yoghurt; 2 tablespoons Homemade Tandoori Masala (about 14g); 1 teaspoon Kashmiri chilli powder (optional or to taste); 1 teaspoon English mustard; 1 tablespoon finely chopped fresh mint; 1 tablespoon food-grade mustard oil or rapeseed oil; ½ teaspoon fine salt; 1 tablespoon melted ghee or rapeseed oil (for brushing); 1 lime (cut into wedges); 2 tablespoons chopped fresh coriander (optional); Sliced red onion (optional); Chaat Masala (optional, for finishing)