Ingredients
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500g Lamb Mince
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1 small (grated) Brown/White Onion
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4 Green Finger Chillies4: Hot / 2: Medium / 0: OAP level
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1/2 cup Fresh/Chopped Coriander
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2 teaspoons Garlic & Ginger Paste
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2 teaspoons Kashmiri Chilli Powder
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1 teaspoon Coriander Powder
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1 teaspoon Cumin Powder
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1 teaspoon Mint Sauce
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1 teaspoon Salt
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1/2 teaspoon Garam Masala Powder
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1/4 teaspoon Black Pepper Powder
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1 tablespoon Ghee (Butter)
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For the garlic sauce
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2 tablespoons Mayonnaise
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2 tablespoons Plain Yoghurt
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squeeze Lemon Juice
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1 clove Grated Garlic
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to taste Salt
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to taste Ground Pepper
Directions
Perfectly spiced patties made with ground lamb. Cook under the grill, in the oven, on then BBQ or in a traditional tandoor. However you cook these they go perfectly with my garlic mayo sauce
Steps
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1
Done
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Add the mince into a clean bowl and sprinkle each of the spices over the meat |
|
2
Done
|
using your hand mix all of the spices in by squashing continuously. you want to make sure the spices are evenly mixed throughout the meat, you're also blending the meat with your hands into a finer mush that just plain minced meat |
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3
Done
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cover with cling film and allow to infuse in the fridge for at least 2 hours. I make mine the day before cooking for the best flavours |
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4
Done
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You can cook in many ways but however you cook you want to take about 1/5 of the meat mixture at a time and form it into a sausage shape. If you don't have any skewers simply coat the kebabs in a little oil and either grill or oven cook on at least 200 degrees for around 6-10 minutes turning every minute. You may need a little longer in the oven. If you are using skewers press the meat around the skewer and cook as above. I usually cook mine over the BBQ or in my home made tandoor which cooks the kebabs much quicker due to their intense heat. |
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5
Done
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Serve on a fresh naan, drizzled in my garlic mayo sauce |
