I had friends over for lunch during the weekend so I decided to make this lamb kebab.
- 500 gms of lamb mince
- 2 tablespoons of ginger garlic paste
- 1 tablespoon garam masala
- 1 teaspoon of chilli powder
- 1 cup chopped fresh coriander (stem, stalk and leaves)
- 1 medium red onion chopped
- Salt to taste
- 2 green chillies, stalk removed, broken (optional)
- Reusable chopstick or 1 skewer stick
- 1/2 cup chopped fresh coriander leaves
- 1 small red onions cut into rings
- 1 teaspoon of Chat masala (optional)
- 1 lemon cut into wedges
- Place lamb mince and all the ingredients for the kebab in a bowl and mix well.
- Divide the mince into 8 equal parts and make equal-sized balls.
- Wet your hands and using your fingers, slowly spread the mince on the skewers (I used chopstick) to make kebabs 8-10cm/long. Once it is in the desired shape(as shown in the photo), slowly take it out and place it on a plate and continue with the rest of the balls.
- To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavour and juices.
- Wrap the freshly made kebab with glad warp and put in the freezer for 1 hour or till the meat becomes slightly hard.
- To cook them, you can BBQ the kebab or put in grill option in the oven. I used the oven.
- Preheat the oven to 200 0 C and cook the meat for 10 minutes on one side. Then turn over and cook another 8-10 minutes. The meat is cooked if it is golden brown in colour.
- Take the meat out of the oven and let it cool for a few minutes.
- Sliced the kebab into small one-inch pieces and transfer to the serving plate.
- Now sprinkle the chat masala on the top.
- Squeeze half the lemon on top of the meat and the remaining half on the plate to serve.
- Add the onion rings and coriander and the kebab is ready to eat.
- Serve warm.
Take care everyone,
M from nepaliaustralian
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