Indian Seekh Kebabs

Name: Indian Seekh Kebabs
Yield: Serves 4
Cuisine: India
Ingredients: 1½ tsp garam masala; 1 large handful coriander leaves, finely chopped; 400 g/14 oz minced lamb leg; 1 tsp sea salt; 60 ml/2 fl oz/¼ cup double cream; 2 tsp mustard powder or French mustard; 4 garlic cloves, finely chopped; 5 cm/2 in piece root ginger, peeled and finely chopped; 2 green chillies, deseeded and finely chopped; olive oil, for brushing; natural yogurt, to serve; 1 lemon, cut into wedges, to serve; ½ beaten egg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

This recipe works best with mince that has quite a bit of fat so that everything stays moist. However, if you want to go lean, no problem – just make sure you turn the kebabs more regularly and reduce the cooking time by a couple of minutes, as leaner meat burns more easily.

Ingredients

400 g/14 oz minced lamb leg
4 garlic cloves, finely chopped

Asia
India
Main course
Gluten-free
Spicy

Method

If using wooden skewers for this recipe, soak them in warm water for 30 minutes.
Put the lamb, garlic, ginger and green chillies into a food processor and blend for 2 minutes until the mixture forms a very smooth paste and sticks together in a ball. Transfer to a large mixing bowl and add the beaten egg, chopped coriander, garam masala, mustard powder and salt