Spicy Lamb or Chicken Kebabs
This is a recipe from North India for deliciously spicy kebabs which can be made with lamb or chicken. Leftovers can be frozen.
Ingredients
Serves: 10
- 250g lamb or chicken mince
- 200g channa dhal or yellow split peas
- 4 green chillies
- handful chopped fresh coriander
- handful chopped fresh mint
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 dessertspoon cumin
- 1 teaspoon allspice
- 1 cup (250ml) water
- 50g fresh breadcrumbs
- 1 egg
- 1 teaspoon salt
- 10 skewers
- vegetable oil for frying (optional)
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Add the mince, dhal, chillies, herbs, spices and water to a pressure cooker and cook according to manufacturer's instructions. Once pressure has been released, open the cooker and allow the mixture to cool slightly.
- Once cooled, use a food processor to mince the mixture along with the breadcrumbs, egg and salt.
- Take handfuls of the mixture and wrap around each skewer, forming the shape of a sausage.
- Shallow fry the kebabs in a large frying pan over medium high heat. Alternatively, brown the kebabs under the grill, turning once to brown on both sides.
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