How To Make Indian Lamb Kebabs
Indian Lamb Kebabs Recipe. Modern Indian cuisine expert Manju Malhi shows here how to make her delicious Lamb Kebabs. These melt in the mouth kebabs are made with finely ground mince, and a perfect blend of spices. These are great on the grill at home, or on a barbeque. Appreciate our Indian Lamb Kebabs recipe.
Weights & Measures:
8 to 10 kebabs
You will need
* 1/2 lemon
* 16 oz minced lamb
* 1 Tbsp vegetable or olive oil
* 4 cloves of garlic
* 3 cm root ginger
* 4 green chillies
* 7⁄8 oz fresh coriander leaves
* 1/2 tsp ground coriander
* 1 tsp ground cumin
* 1/2 tsp black peppercorns
* 1/2 tsp turmeric
* 1/2 tsp garam masala
* 1 tsp salt
* 1 large tub
* 8 to 10 skewers
* 1 chopping board
* 1 sharp knife
* 1 garlic press
* 1 fine grater
* 1 mixing bowl
* 1 teaspoon
* 1 pestle and mortar
* 1 pastry brush
* 1 plates
* 1 oven gloves
Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.
Lemon and mince
Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.
Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later.
Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full.
Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely.
Coarsely chop 25g of fresh coriander leaves.
In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.
Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl.
Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.
Mix with a spatula, to make a coarse paste.
Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.
Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go.
Then, brush the kebabs with a little oil.
You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.