Coriander Lamb Kebabs
Ingredients:
700 g/1 lb
9 oz fresh Iamb mince
1 onion, grated
3 tbsp finely chopped fresh coriander leaves and stems
3 tbsp finely chopped fresh mint
3 tbsp gram flour
1 1/2 tbsp ground almonds
2.5-cm/1-inch piece fresh ginger, grated
3 tbsp lemon juice
2 tbsp natural yogurt
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt
11/2 tsp garam masala
1 tsp ground cinnamon pepper, to taste vegetable oil, for brushing lemon wedges, to serve
Method:
1. Place all the ingredients except the oil in a large bowl and use your hands to incorporate everything until the texture is smooth. Cover the bowl with a tea towel and leave to stand for about 45 minutes at room temperature.
2. With wet hands, divide the lamb mixture into 24 equal-sized balls. Working with one ball at a time, mound it around a long, flat metal skewer. Continue until all the mixtyre has been used and you have filled 4 and 6 skewers.
3. Preheat the grill to high. Lighly bresh the grill rack with oil. Add the skewers and grill for 5-7 minutes, turning frequently, until the lamb is completely cooked through and not al all pink when you pierce it with the point of a knife. Serve with lemon wedges for squeezing over.