Minced Lamb Kebabs


- serves 3-4
Spicy, juicy and packed with flavor - my minced lamb kebabs are not just easy to make but ready within minutes. These juicy balls of deliciousness are fantastic on their own, make great burger patties and are a great addition to pasta sauce or curry. Enjoy the recipe!

Ingredients for Minced Lamb Kebabs

500 grams fatty minced beef or minced lamb (with 20-30% fat ratio)
1/2 teaspoon sea-salt
1/3 cup chicken stock or water
3 large cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
1/4 cup freshly chopped coriander leaves or mint leaves
1 teaspoon fennel seeds
1/4 cup onion, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cracked black pepper (or red chili flakes)
1 teaspoon garam masala 
1 egg, beaten
1/4 cup breadcrumbs
olive oil, for frying

For chili oil (optional - to be served with Tahini-yogurt):
2 tablespoons olive oil
2 tablespoons pinenuts or chopped pistachios
1/4 teaspoons chili flakes
1/2 teaspoon sweet paprika

Recipe
1. To make meatballs, place minced meat, salt and chicken stock in a large bowl. Using a large spoon or chopsticks, stir well in one direction for about 5 minutes until the mixture is sticky and no longer wet. Add all other ingredients except olive oil - stir well. Cover and set aside for about an hour or refrigerate for a few hours.
2. Heat 1-2 tablespoons olive oil in a non-stick frying pan on medium flame.
3. With wet hands, make ping-pong sized balls. Make the balls flat between your palms and shallow-fry for 3-4 minutes on each side until golden brown all over. Drain on kitchen towels and serve hot simply with fresh coriander chutney or on a bed of Tahini-yogurt drizzled with chili oil and nuts.

To make chili oil: In a small saucepan, heat olive oil on low-medium flame. Add nuts and cook for a few minutes until lightly golden all over. Take the pan off the heat, and add chili flakes and sweet paprika - stir well and drizzle all over Tahini yogurt and kebabs.
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