This was dinner tonight. It turned out to be very good.
Lamb Kebabs
Kebabs:
2 lbs. ground lamb
1 large onion, roughly chopped
2" piece fresh ginger, chopped
2 garlic cloves, crushed
1 fresh green chili, finely chopped
1 tsp. chili powder
2 TB. fresh cilantro, chopped
1 tsp. garam masala
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. salt
1 egg
1 TB. low-fat yogurt
1 TB. oil
mixed salad , to serve
Raita:
1 cup low-fat yogurt
1/2 cucumber, finely chopped
2 TB. chopped fresh mint
1/4 tsp. salt
1. Put all the ingredients for the kebabs, except the yogurt and oil, into a food processor or blender and process until the mixture binds together. Spoon into a bowl, cover and leave to marinate for 1 hour.
2. To make the Raita, mix together all the ingredients and chill for at least 15 minutes in the refrigerator.
3. Preheat the grill or broiler. Divide the lamb mixture into 8 equal portions with lightly floured hands and mold into long sausage shapes. Thread on to skewers and chill.
4. Brush the kebabs lightly with the yogurt and oil and cook on a hot grill for 8-10 minutes, turning occasionally until brown all over. Serve the kebabs on a bed of mixed salad accompanied by the raita.
Source: "India's 500 Best Recipes - 2010
Lamb Kebabs
Kebabs:
2 lbs. ground lamb
1 large onion, roughly chopped
2" piece fresh ginger, chopped
2 garlic cloves, crushed
1 fresh green chili, finely chopped
1 tsp. chili powder
2 TB. fresh cilantro, chopped
1 tsp. garam masala
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. salt
1 egg
1 TB. low-fat yogurt
1 TB. oil
mixed salad , to serve
Raita:
1 cup low-fat yogurt
1/2 cucumber, finely chopped
2 TB. chopped fresh mint
1/4 tsp. salt
1. Put all the ingredients for the kebabs, except the yogurt and oil, into a food processor or blender and process until the mixture binds together. Spoon into a bowl, cover and leave to marinate for 1 hour.
2. To make the Raita, mix together all the ingredients and chill for at least 15 minutes in the refrigerator.
3. Preheat the grill or broiler. Divide the lamb mixture into 8 equal portions with lightly floured hands and mold into long sausage shapes. Thread on to skewers and chill.
4. Brush the kebabs lightly with the yogurt and oil and cook on a hot grill for 8-10 minutes, turning occasionally until brown all over. Serve the kebabs on a bed of mixed salad accompanied by the raita.
Source: "India's 500 Best Recipes - 2010
