Ingredients (serves 2):
- Juice of half a lemon
- 600g of lamb mince
- 1 tablespoon of olive oil
- 25g fresh coriander – chopped
- 4 cloves garlic – crushed and finely sliced
- 1 teaspoon of chilli flakes
- 1 teaspoon of cumin powder
- ½ teaspoon of black peppercorns (crushed)
- ½ teaspoon of turmeric powder
- ½ teaspoon of garam masala
- 2 heaped teaspoons of grated ginger
- 1 teaspoon of salt
- Pitta breads
- Salad
In a large bowl, mix together the lemon juice and lamb mince. In a pestle and mortar or small food blender mix together the oil, garlic, chilli flakes, cumin, peppercorns, tumeric, garam masala, ginger and salt. When you have a nice paste combine this with the lamb mince along with the fresh coriander. Rub it all together until it’s nice and consistent.
Take lumps of the mixture and roll into sausage shapes before piercing with skewers. Repeat until the mixture is all used up. You should be able to make 4 large kebabs or 6 smaller ones with this mix. You can cook them either on a barbeque, in the oven, fried or under the grill. I did mine half under the grill and then turned the oven on the finish them off.
Serve them up with some warmed pitta bread, salad, chutney and mayonnaise. Enjoy!
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