Author Notes
This is one of my favorite recipes for lamb kebabs - it's quick, simple and delicious. Minced lamb is mixed with fragrant spices and cashewnuts and then baked till cooked but still moist. This is traditionally done on skewers in a tandoor, but in the absence of both I make it in the form of meatballs in the oven. It is best served hot as an appetizer with a mint and yogurt chutney, thinly sliced onions and lemon wedges, but I also love the leftovers for lunch in a wrap with some lettuce, cucumbers, green peppers, onions and tzatziki. - Heena —Heena
Test Kitchen Notes
Heena's tangy mint chuntney was the perfect accompaniment to these moist lamb meatballs, flavored with a bounty of warming Indian spices. Grinding all of the ingredients in the food processor helps save time—and makes less of a mess!. Keep your eye on the meatballs while they're cooking, though; ours took closer to 25-30 minutes. - Lauren —The Editors
Ingredients
- Lamb Kebabs
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1 pound
ground lamb
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2 ounces
cashewnuts
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1/2 tablespoon
crushed garlic
-
1/2 tablespoon
crushed ginger
-
4-5
mint leaves
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4-5
sprigs fresh cilantro
-
1
egg
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1 tablespoon
yogurt
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1 1/2 tablespoons
ghee (clarified butter)
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1 1/2 teaspoons
garam masala
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1 teaspoon
cinnamon
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1 teaspoon
mace
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1 teaspoon
cumin powder
-
1 teaspoon
coriander powder
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1/4 teaspoon
chilli powder
-
salt, to taste
- Mint Chutney
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2/3 cup
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
Directions
- Lamb Kebabs
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Preheat the oven to 400?F (200?C).
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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.)
-
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.)
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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
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Place all the ingredients except the yogurt and salt in a processor and grind to a fine paste.
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Add the paste to the yogurt and mix well. Season with salt.
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