| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats, Dairy, Vegetables |
|
|
8 |
Servings |
INGREDIENTS
| 50 |
g |
Cashew nuts or pieces |
| 1 |
|
Egg |
| 450 |
g |
Minced lamb |
| 1 |
|
Onion, roughly chopped |
| 25 |
g |
Fresh root ginger, peeled |
|
|
and chopped |
| 2 |
|
Garlic cloves, peeled |
| 2 |
|
Fresh green chillies, seeded |
|
|
and chopped |
|
|
up to 4 |
| 15 |
g |
Coriander leaves, including |
|
|
tender |
|
|
stalks chopped |
| 15 |
|
Fresh mint leaves or 1tsp |
|
|
mint chutney up to 20 |
| 2 |
t |
Ground cumin |
| 1 |
t |
Balti garam masala |
| 2 |
T |
Double cream |
| 1 |
t |
Salt |
| 2 |
T |
Vegetable or corn oil |
|
|
Onion rings, cucumber slices |
|
|
and |
|
|
lemon wedges to |
|
|
garnish |
INSTRUCTIONS
Put the cashews in a food processor and blend until coarsely chopped.
Add the remaining ingredients, except the garnish, and blend until
smooth. Transfer the mixture to a covered container and chill in the
fridge for 1-2 hours. You can leave it in the fridge overnight if you
wish. Preheat the grill to high. Remove the grid from the grill pan
and line the pan with foil. Divide the lamb mixture in half and make
four equal portions from each half. Grease the palms and fingers of
your hands and carefully moult each portion on to a skewer, patting
and stretching it gently into a 15cm long sausage shape. Arrange the
kebabs in the grill pan and place under the hot grill, about 15cm away
from the element. Grill for 5 minutes then carefully turn the kebabs
over and grill for a further 5 minutes. Remove from the heat and
carefully slide the meat off the skewers with a knife. Transfer to a
serving plate and garnish with onion rings, cucumber slices and lemon
wedges. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All
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