LAMB, CUMIN, CORIANDER & CHILLI KEBABS
My local Pakistani restaurant has always made the most insanely delicious lamb kebabs, and while this recipe is very different, it is inspired by their fiery and aromatic creation, and I have simplified it to suit home cooking using a griddle pan on the hob. These are a delicious delight and perfect with a little cooling yogurt on the side.
MAKES 6
500g minced lamb (20% fat)
1 onion, minced in a food processor and drained of any liquid, or very finely chopped
4 fat garlic cloves, minced
50g fresh coriander, finely chopped
1 Put all the main ingredients into a large mixing bowl and, using your hands, work them together really well, pummelling the meat mixture for several minutes into a smooth paste so everything is well combined.
2 Divide the mixture into 6 portions and form each portion into a sausage shape, then thread on to 6 metal or wooden skewers. Roll each sausage on a chopping board to elongate to about 12cm long.
3 Preheat a non-stick griddle pan over a high heat. Once hot, cook the kebabs for about
8-10 mins, turning them halfway through the cooking time, until nicely browned on both sides and cooked through.
4 Sprinkle with pul biber and serve with rice or flatbreads and Greek or natural yogurt.
Alternatively, cook these kebabs in the oven at its highest fan setting for 12 mins, or until cooked through and just starting to brown.