Indian Minced Lamb Kebabs

Name: Indian Minced Lamb Kebabs
Yield: Serves 6
Ingredients: 2 thinly sliced onions for garnish, sprinkled with salt and left to soften for 30 minutes; Salt and pepper Olive oil; Salt and pepper Olive oil; 2 thinly sliced onions for garnish, sprinkled with salt and left to soften for 30 minutes; 6 wedges of lemon, to garnish; 2 teaspoons each of ground cinnamon, ground mace, ground cloves, ground nutmeg; 2 teaspoons each of ground cinnamon, ground mace, ground cloves, ground nutmeg; 2 teaspoons each of ground cinnamon, ground mace, ground cloves, ground nutmeg; 2 teaspoons each of ground cinnamon, ground mace, ground cloves, ground nutmeg; 2 lb (900 g) lamb or mutton, minced twice and worked to a paste with hands or food processor; 2 lb (900 g) lamb or mutton, minced twice and worked to a paste with hands or food processor; 2 lb (900 g) lamb or mutton, minced twice and worked to a paste with hands or food processor; Lemon juice; 3 garlic cloves, crushed; 3 cardamom pods, husks removed; Small amount of fresh ginger root, crushed; 1 teaspoon roasted and ground cumin; 1 large onion, grated; 1 tablespoon roasted and ground coriander seeds; 1 teaspoon garam masala; ½ green chilli pepper, chopped (or ½ teaspoon cayenne pepper); Salt and pepper Olive oil; 3-4 sprigs of coriander leaves, chopped; ½ green chilli pepper, chopped (or ½ teaspoon cayenne pepper); 3-4 mint leaves, chopped; 3-4 mint leaves, chopped; 3 tablespoons yoghurt; 3-4 sprigs of parsley, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

All the following spicy lamb dishes are perfect with mint tea, hot or iced, but because your guests will think you mean if you do not offer them alcohol, why not lace the tea with creme de menthe and vodka? And soon they will be singing desert songs.

Ingredients

2 lb (900 g) lamb or mutton, minced twice and worked to a paste with hands or food processor
2

Main course
Gluten-free

Method

Mix the meat with all the above ingredients except for the oil, the lemon wedges and the softened onion slices. Leave to stand in a cool place for several hours.

Press the meat into sausage shapes and thread onto round skewers (flat-bladed so that the meat does not slip). Cook over a medium heat for about 20 minutes, turning and basting with olive oil if it looks a little dry. The kebab