Lamb Kebabs With A Spicy Ginger Filling Recipe
Ingredients
| 450 g / 1 lb lean minced lamb | ||
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Cardamom seeds | 1/4 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Coriander | 1 Tablespoon, chopped | |
| Mint | 2 Tablespoon, chopped | |
| Onion | 1 Small, diced | |
| Salt | To Taste | |
| Corn oil for brushing | ||
| Ginger | 1 Tablespoon, shredded (For the filling:) | |
| 1 green chilli, deseeded and chopped | ||
| 1 red chilli, deseeded and chopped | ||
| Coriander leaves | 2 Tablespoon, chopped (For the filling:) | |
| 2 tablespoons plain low-fat runny yoghurt | ||
| Tomatoes | 2 Medium, deseeded (For the filling:) | |
Directions
1. Start by placing the minced lamb, ground cumin, ground coriander, garam masala, ginger, garlic, cardamom, chilli powder, fresh coriander, mint and onion in a saucepan with salt to taste.
2. Using a fork, mix everything together thoroughly. Pour in 5 tablespoons of water, bring to a simmer and cook over a low heat, stirring occasionally, for 10-12 minutes until quite dry. Once the liquid has evaporated from the lamb, stir the mince until completely dry and remove from the heat. Leave to cool.
3. Make the filling by mixing together all the ingredients and set aside.
4. Place the cooled kebab mixture in the food processor and grind for 1-1 1/2 minutes, until it is quite paste-like. Transfer it from the processor to a bowl and use your hand to mix it well together. Break off small balls and shape them into a round flat shape in the palm of your hand. Make a dimple in the middle with your thumb, fill this with about 1 teaspoon of the filling and fold the sides over to enclose the filling and make a flat round shape again. Repeat until you have made 10-12 kebabs. Place these on a tray.
5. Brush a non-stick frying pan with a little oil and fry the kebabs gently in batches, pressing them down well with a spatula, for about 40 seconds on each side.
2. Using a fork, mix everything together thoroughly. Pour in 5 tablespoons of water, bring to a simmer and cook over a low heat, stirring occasionally, for 10-12 minutes until quite dry. Once the liquid has evaporated from the lamb, stir the mince until completely dry and remove from the heat. Leave to cool.
3. Make the filling by mixing together all the ingredients and set aside.
4. Place the cooled kebab mixture in the food processor and grind for 1-1 1/2 minutes, until it is quite paste-like. Transfer it from the processor to a bowl and use your hand to mix it well together. Break off small balls and shape them into a round flat shape in the palm of your hand. Make a dimple in the middle with your thumb, fill this with about 1 teaspoon of the filling and fold the sides over to enclose the filling and make a flat round shape again. Repeat until you have made 10-12 kebabs. Place these on a tray.
5. Brush a non-stick frying pan with a little oil and fry the kebabs gently in batches, pressing them down well with a spatula, for about 40 seconds on each side.
Chef
