Rabbit and pork fat kebab with Sulla sauce and carrot pickle

Begin by making the carrot pickle – if possible, make this a day or two in advance as it will develop in flavour. Heat a dash of mustard oil in a pan and add the ginger-garlic paste. Add the chilli and turmeric powder, stir to combine, then add the carrots and toss to coat. Pour in the kasundi mustard sauce then cook, stirring occasionally, for 6-7 minutes, or until the carrots are cooked but with a good bite to them. Allow to cool, then cover and keep in the fridge

To make the Sulla spice mix, toast all the ingredients in a dry pan until fragrant, then blitz to a powder in a spice grinder or pestle and mortar. Set aside

To make the kebab mixture, mix all the ingredients together with 2 tablespoons of the Sulla spice mix, ensuring everything is well combined. Cover and set aside

To make the sauce, heat a dash of mustard oil in a pan and once hot, add the sliced onion. Cook, stirring regularly, until they soften and start to turn brown (around 10-15 minutes)

Add the ginger-garlic paste, cook for a few minutes, then the chilli and turmeric powder. Cook for another minute, then add in the yoghurt and stir to combine. Turn the temperature down slightly and cook until the yoghurt has warmed through, then add a heaped tablespoon of the Sulla spice mix, the kasundi sauce and a pinch of salt

Transfer the sauce to a blender and blitz until smooth, then return to a pan and keep warm (or reheat before serving)

To shape the kebabs, wet your hands with water and divide into 8 torpedo-shaped sausages (or any shape you desire). Light a barbecue or place a griddle pan over a high heat

Cook the kebabs, turning regularly, until nicely coloured all over and cooked through (around 10 minutes, depending on the cooking temperature and shape of the kebabs)

To serve, trim the edges off the kebabs (if desired) and place 2 on each plate. Place a large spoonful of sauce alongside, then top with the carrot pickle. Garnish with coriander leaves and serve