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PrintBALTI MINI LAMB KEBABS
In this unusual Balti dish, the meat patties are cooked on skewers before being added to the karahi.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the lamb, onion, garam masala, garlic, green chillies, fresh coriander, salt, and flour in a medium bowl.
- Transfer the mixture to a food processor and process for about 1 minute, to make the mixture even finer in texture.
- Put the mixture back into the bowl. Break off small pieces and wrap them around skewers to form small sausage shapes. Put about 2 of these shapes on each skewer.
- Continue making up the sausage shapes until you have used up all the mixture.
- Preheat the grill (broiler) to its maximum setting.
- Baste the meat with 15 ml / 1 tablespoon of the oil and grill (broil) the kebabs for 12 - 15 minutes, turning and basting occasionally, until the meat is evenly browned.
- Heat the remaining 45 ml / 3 tablespoons of the oil in a karahi, wok, or deep pan.
- Lower the heat slightly and add the whole baby onions. As soon as they start to darken, add the fresh chillies and tomatoes.
- Slide the lamb patties from their skewers and add them to the onion and tomato mixture.
- Stir gently for about 3 minutes to heat them through.
- Transfer to a serving dish and garnish with fresh coriander.
INGREDIENTS
- 450 grams lean minced (ground) lamb
- 1 medium onion, finely chopped
- 1 teaspoon garam masala
- 1 teaspoon crushed garlic
- 2 medium fresh green chillies, finely chopped
- 2 tablespoons chopped fresh coriander (cilantro), plus extra to garnish
- 1 teaspoon salt
- 1 tablespoon plain (all-purpose) flour
- 4 tablespoons cooking oil
- 12 baby (pearl) onions
- 4 fresh green chillies, sliced
- 12 cherry tomatoes
8 comments for “Balti Mini Lamb Kebabs”
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