Finely chop the onions, ginger and green chillies. Mix all the ingredients into the meat , but not the salt. Mix-knead well. Chill for a few hours, ideally do this the night before. Mix-Knead the mixture again and add the salt. Place some corn flour in a tray, and make little kebab shapes out of the meat mix, roll in the corn flour to help the consistency if needed. Deep fry or grill or bbq them. They are lovely with a yogurt chutney - mix a little yogurt with mint concentrate and add salt and pepper and little chilly powder.
Lamb Kebabs with a ginger and mint kick.
- ⅞ kilogram ground lamb
- 2 red onions
- 2 green chile
- 1 big knob of fresh gingerroot
- 1 egg
- salt (to taste)
- 2 bunches mint (or 2 tablespoons of mint concentrate)
- pepper (to taste)
- curry powder
- olive oil (to fry - or put them under the grill or good old BBQ)
Minty Lamb Kebabs is a community recipe submitted by Legalchef and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.