These kebabs are incredibly versatile and work very well with salad, raita, and green chutney (opposite page). Kebabs can also be made bigger and used as a substitute for burgers, simply put them into a bun and serve with cheese and a dollop of mint sauce or the green chutney. These also work well in a variety of sandwiches and wraps. You can also pre-mix the mince and ingredients together the day before and leave the flavours to fully infuse.

Ingredients

500g mince, either lamb or beef

1 very finely chopped onion, any kind will work but red adds colour

2 to 4 finely chopped green bird’s eye chillies, depending on personal taste   

3 crushed & chopped garlic cloves

1 heaped tsp grated ginger

Small bunch of coriander, leaves very finely chopped

A few mint leaves, very finely chopped

3 tsp of salt

1 heaped tsp ground cumin

1 heaped tsp ground coriander

1 heaped tsp garam masala

1 heaped tsp chilli powder

Method

1. Put your mince in a large bowl, pour everything you are using on top and mix 

well using your hands.

2. If the mix is not binding, you can add a touch of flour and/or an egg.

3. Once all the ingredients are thoroughly combined, start shaping your kebabs. If you have skewers you can wrap the mince around these and make seekh kebabs, or simply roll them into balls and flatten them to patties for chapli kebabs.

4. Grill until cooked through and slightly charred.

Lamb Recipes