Lamb Kebabs with Mint Chutney

Lamb Kebabs

• 1 pound ground lamb
• 2 ounces cashewnuts
• 1/2 tablespoon crushed garlic
• 1/2 tablespoon crushed ginger
• 4-5 mint leaves
• 4-5 sprigs fresh cilantro
• 1 egg
• 1 tablespoon yogurt
• 1 1/2 tablespoon ghee (clarified butter)
• 1 1/2 teaspoon garam masala
• 1 teaspoon cinnamon
• 1 teaspoon mace
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/4 teaspoon chilli powder
• salt, to taste

1. Preheat the oven to 400⁰F (200⁰C).
2. Place all the ingredients in the order given in a food processor and process until well mixed. (The cashewnuts will still be in pieces - I happen to like this. If you want it mixed completely, process it to a paste first before adding the other ingredients.)
3. Transfer the mixture to a bowl and mix gently with your hands. Form into 20 medium sized balls and place on a baking sheet. (Alternatively apply the mixture to skewers with moist hands.)
4. Bake in the preheated oven for 30-40 mins until cooked but still moist, turning over the kebabs once or twice with a fork or tongs. Serve hot with mint chutney, thinly sliced onions and lemon wedges. Leftovers are great for lunch in a wrap with lettuce, cucumbers, green peppers, onions and tzatziki.

Mint Chutney

• 2/3 cups packed fresh mint leaves
• 1/3 cup packed frsh cilantro leaves
• 1 teaspoon oil
• 1/2 teaspoon chaat masala or black salt
• 1/2 teaspoon crushed garlic
• 1 teaspoon lemon juice
• 1 tablespoon water
• 1/2 cup yogurt, whisked
• Salt, to taste

1. Place all the ingredients except the yogurt and salt in a processor and grind to a fine paste.
2. Add the paste to the yogurt and mix well. Season with salt.