Afghani lamb ke­bab skewer

Olive - - EAT -

1 HOUR + MARINATING SERVES 4 | A LIT­TLE EF­FORT |

This recipe calls for a lot of cu­cum­ber skins – use the cu­cum­ber mid­dles to pad out a gaz­pa­cho or in a cool­ing kachum­ber salad to go along­side these ke­babs. You can find recipes for both at Omagazine.com.

green pep­per 1, chopped into 4cm squares onion ½, chopped into 4cm squares KE­BAB lamb leg (very lean, trimmed of all fat) 500g pineap­ple juice 1 tbsp lamb fat 100g (ask the butcher) green chilli ½, finely chopped gar­lic finely chopped to make 1½ tbsp ground cin­na­mon 1 tsp black pep­per­corns crushed to make 1½ tbsp

lemon 1, ½ juiced,

1/2 to squeeze over veg­etable oil

1 tbsp CU­CUM­BER CHUT­NEY

cu­cum­ber skins 300g (about 3 cu­cum­bers) mint a small bunch, leaves picked

ground cumin 2 tsp green chilli finely chopped to make 2 tsp am choor pow­der (dried mango pow­der) 1 tsp (see cook’s notes) black pep­per­corns crushed to make 1 tsp

lemon juice 2 tbsp olive oil 50ml sugar (any kind) a pinch

• Finely dice the lamb into ½cm cubes and put 1/2 into a bowl. Mince the re­main­ing lamb by re­peat­edly run­ning a large knife over it un­til it is finely chopped. Tip into a bowl and mix with the larger chunks, then pour in the pineap­ple juice, mix again and mar­i­nate for 2 hours. Finely chop the lamb fat and chill.

• Add the fat and re­main­ing ke­bab in­gre­di­ents to the meat and mix well. Mar­i­nate for a few more hours but prefer­ably overnight.

• Put all of the cu­cum­ber chut­ney in­gre­di­ents into a food pro­ces­sor with some sea­son­ing and whizz un­til com­pletely smooth. Sea­son to taste with sugar and a lit­tle more salt or lemon juice. Cover and chill un­til needed.

• Sea­son the ke­bab mix­ture heav­ily, mix, then form into 8 x 10cm-long sausages. Push a piece of pep­per onto a metal skewer, fol­lowed by a sausage, slices of pep­per and onion, more meat and fi­nally more onion or pep­per. Re­peat with the re­main­ing 3 skew­ers. • Heat a grill (or BBQ in warmer weather) to high, then cook the ke­babs for 5 min­utes on each side un­til charred and cooked through. Serve with the chut­ney and lemon half to squeeze over.

PER SERV­ING 694 KCALS | FAT 62.6G SATURATES 24.4G | CARBS 4.3G | SUG­ARS 3.5G FI­BRE 3.1G | PRO­TEIN 26.8G | SALT 1.5G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.