Mix together the minced lamb, curry powder and mint in a bowl and season to taste with salt and pepper. Using your hands, knead to combine the mixture evenly.
Divide the mixture into small sausages and thread evenly on to metal skewers. Cook under a preheated grill for 10 minutes, turning once. Serve hot with warmed naan bread, soured cream and a lime wedge. Sprinkle with chopped mint leaves and a little curry powder.