Lamb kebabs
450 gms mince lamb or mutton
1 medium onion roughly chopped
1inch piece of ginger chopped
1 clove garlic crushed
1 green chili finely chopped
1/2 tsp red chilli powder
1 tbsp fresh coriander chopped
1/2 tsp all spice powder
1 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
1 egg beaten
1 tbsp yogurt
Oil as required
In a food processor grind the mince, onion, green chili, coriander and all the masalas along with the beaten egg until it binds together. Remove in a bowl and keep in refrigerator for 1 hour to allow flavors to infuse together.
Preheat the grill or then heat a grill pan. Form the kebabs on skewers using lightly floured hands. Chill for a further 15 mins to half an hour. Brush kebabs with oil and yogurt and grill for 8 to 10 minutes until evenly browned. Make sure to rotate them occasionally.
Serve with raita and some fresh greens.
450 gms mince lamb or mutton
1 medium onion roughly chopped
1inch piece of ginger chopped
1 clove garlic crushed
1 green chili finely chopped
1/2 tsp red chilli powder
1 tbsp fresh coriander chopped
1/2 tsp all spice powder
1 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
1 egg beaten
1 tbsp yogurt
Oil as required
In a food processor grind the mince, onion, green chili, coriander and all the masalas along with the beaten egg until it binds together. Remove in a bowl and keep in refrigerator for 1 hour to allow flavors to infuse together.
Preheat the grill or then heat a grill pan. Form the kebabs on skewers using lightly floured hands. Chill for a further 15 mins to half an hour. Brush kebabs with oil and yogurt and grill for 8 to 10 minutes until evenly browned. Make sure to rotate them occasionally.
Serve with raita and some fresh greens.
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