Lamb Kebabs
Ingredients:
55 g/2 oz raw cashew nuts
3 tbsp double cream
1 egg
1 tbsp gram flour
2 fresh green chillies, roughly chopped
2 shallots, roughly chopped
450 g/1 lb fresh lamb mince
1 tsp salt, or to taste
2 tsp garlic purée
2 tsp ginger purée
1 tsp ground cumin
1 tsp garam masala
1 tbsp chopped fresh mint leaves
2 tbsp chopped fresh coriander leaves
1/2 red pepper, deseeded and finely chopped
2 tbsp vegetable oil, for brushing
55 g/2 oz butter, melted
salad and chutney, to serve
Method:
1. Put the cashew nuts in a heatproof bowl, cover with boiling water and leave to soak for 20 minutes. Drain and put in a food processor. Add the cream and egg and process the ingredients to a coarse mixture.
2. Add all the remaining ingredients, except the herbs, red pepper, oil and butter, and process until thoroughly mixture, Transfer the mixture to a large bowl. Add the herbs and red pepper and mix well. Cover and chill in the refrigerator for 30-40 minutes.
3. Preheat the grill to high, Brush a grill rack and 8 metal skewers lightly with oil. Have a bowl of cold water ready.
4. Divide the chilled mixture into 8 equal-sized portions. Dip your hands into the bowl of cold water - this will stop the mixture sticking to your finger when you are molding in onto the skewers. Carefully mold each portion onto a skewer, forming it into a 15cm/6 inch sausage shape. Arrange the kebabs on the prepared rack and cook under the preheated grill for 4 minutes. Brush with half the melted butter and cook for a further minute. Turn over and cook for 3 minutes. Baste with the remaining melted butter and cook for a further 2 minutes.
5. Remove from the heat and leave the kebabs to rest for 5 minutes before sliding them off the skewers with a knife. Serve with salad and chutney.