Lamb Seekh Kebab

Serves 4
Calories: ?? kcal/serving

Dishoom, From Bombay with Love (The Times)

These go realy well with halloumi skewers. Fatty lamb will help make the mixture mouldable. If your lamb is too lean, add 2 finely chopped processed cheese slices to the mince.

Ingredients

2 tsp coriander seeds
2 tsp cumin seeds
10g coriander stalks
1 large green chille
½ red onion, roughly chopped
500g lamb mince (20% fat)
1½ tsp fine sea salt
25g garlic, crushed
15g fresh ginger, finely grated
1 tsp freshly ground black pepper
2½ tsp garam masala

To Serve

mint leaves, chopped
lime wedges

Method

  1. Toast the coriander and cumin seeds in a dry pan. Allow to cool, then crush.

  2. In a food processor, blitz the coriander stalks, green chillies and red onion to a coarse paste.

  3. In a large bowl, vigorously mix the minced lamb, salt, coriander-chilli-onion mix, toasted seeds, garlic and ginger pastes. After 2-3 mins you should see tiny white strands forming in the meat, which indicates that it's ready. Cover and chill for 30-60 minutes.

  4. Form the kebab mix into 10 balls (60g each). Push the kebab stick through, then squash into a thin sausage shape. (These can be kept in the fridge if not being cooked immediately)

  5. Grill the kebabs for 4-6 minutes, turning regularly until nicely browned and cooked through. Serve at once.

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