cushy Lamb seekh kebab

Ingredients

350g finely minced lamb

50g fresh root ginger, finely chopped

30g Garlic, finely chopped

40g mint leaf, chopped

2 green chillies, deseeded

5g Garam masalapinch of red chilli powderSalt

25g fresh coriander leaves1 tsp melted Butter

25g Butter

1 onion, choppedRye Wale Aloo (boiled potatoes)

to serve




Method

1. Preheat the oven to 200°C/gas 6.

2. Mix together the lamb, ginger and garlic in a mixing bowl.

3. Add in the mint, green chilli, garam masala, red chili powder, salt and coriander leaves and mix together well.

4. Form the mince mixture into long sausage-shaped kebabs or alternatively skewer onto four long skewers and place on a rack in a roasting tray.

5. Bake the kebabs for 12 minutes. Turn the kebabs over and baste with a little of the melted butter and bake for a further

5 minutes.

6. Preheat the grill and grill the kebabs for a further 2-3 minutes, basting with the remaining butter.

7. Slice the kebabs and set aside.

8. Heat the butter in a large, heavy-based frying pan. Add in the onion and fry, stirring, until translucent.

9. Add in the sliced kebabs and fry for 1 minute.

10. Season with salt and serve at once. This dish goes well with Rye Wale Aloo (garlic-flavoured mustard seed potatoes