Shami Lamb Kebabs With Mint And Yoghurt Sauce
Posted: January 9, 2009 at 8:37 pm
Serves 4
Ingredients
- 1 small red onion, peeled
- 1 red chilli
- Pinch of ground cloves
- ½ tsp fennel seeds
- ½ tsp pink peppercorns (or white if pink are unavailable)
- 1 tsp turmeric powder
- Medium sized bunch of mint
- Salt
- Olive oil or groundnut oil
- 350g lamb mince
- 1 egg yolk
- 200g natural yoghurt
- 1 lime, zest and juice
Method: How to make shami lamb kebabs with mint and yoghurt sauce
- Chop the onion into quarters, deseed the chilli and place in a food processor with the ground cloves, fennel seeds, peppercorns, turmeric and half the mint. Season with a little salt and blend together.
- Heat a couple of tablespoons of oil in a non-stick frying pan.
- Put the lamb mince in a large bowl and add the blended onion and spice mix. Add the egg yolk and mix well to combine. Shape the mixture into 8 small shami kebabs (patties).
- Fry the kebabs for 3-4 minutes on each side until nicely coloured and cooked through.
- To make the dip, chop the remaining mint and mix into the yoghurt with the lime zest.
- Transfer the kebabs to a serving plate and squeeze the lime juice on top. Serve with the mint and yoghurt sauce.