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1. Grind all the spices for the marinade in a pestle and mortar until fine. Add the crushed garlic and season, then mix with the oil to make a thick paste. Put the lamb pieces into a bowl and coat with the marinade. Let them sit there for at least half an hour.
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2. For the mint chutney, place sugar and salt, ginger, chilli and garlic in a food processor; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Pour into small dipping bowls, and reserve until needed.
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3. For the potato salad, cook the whole potatoes in plenty of boiling salted water for around 20 minutes until tender, and drain well. When the potatoes are cool enough to handle, rub off the skins (use a knife if necessary), and slice into bite-size pieces. Make the dressing by mixing the olive oil, lemon juice and creme fraiche, coat the cooked potatoes with the dressing and then add the diced chilli, sliced radishes, herbs and season to taste.
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4. Cut a point at the end of each rosemary stick and use to skewer the pieces of marinated meat alternating with red onion and chilli pepper. Grill for around 5-8 minutes, turning regularly. The aim is to have a nice charred crust on the outside of the lamb keeping it juicy and pink in the middle. Tip: cover the rosemary tips with foil to avoid burning during cooking.
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5. Once cooked, remove the kebabs from the grill and allow the meat to rest for a few minutes in a warm place before serving with a spoonful of potato salad and the mint chutney.
