Mild but aromatic, these kebabs can be served as a starter with lemon wedges or as a main course with rice and chutneys.Prep Time: 2 hours 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
- l lb (455 g) lamb, minced
- 1 small onion
- 1 tsp. fresh grated ginger
- 1 tsp. flour, preferably besan (chick pea)
- 2 garlic cloves, crushed
- 2 tsp. lemon juice
- 3 cardamom pods
- 1/4 tsp. chilli powder
- 1/4 tsp. ground cloves
- 1/2 tsp. cinnamon, ground
- 1 tsp. coriander, ground
- 1/4 tsp. nutmeg, grated
- 1 tsp. salt
Grate the onion and ginger into the meat; add garlic, lemon juice and flour and mix thoroughly.
Grind the cardamom seeds and mix well with the remaining ingredients and add to the meat.
Knead the mixture and spices for several minutes.
Form round skewers in a sausage about 6” x 1” (150 mm x 25 mm) and refrigerate for at least two hours to firm up.
Brush with oil and cook under a hot grill, turning carefully until evenly browned.