Shami lamb kebabs with mint and yoghurt sauce recipe

 shami lamb kebabs

Ingredients

  • 1 small red onion, peeled
  • 1 red chilli
  • Pinch of ground cloves
  • ½ tsp fennel seeds
  • ½ tsp pink peppercorns (or white if pink are unavailable)
  • 1 tsp turmeric powder
  • Medium sized bunch of mint
  • Salt
  • Olive oil or groundnut oil
  • 350g lamb mince
  • 1 egg yolk
  • 200g natural yoghurt
  • 1 lime, zest and juice
    

Method

  1. Chop the onion into quarters, deseed the chilli and place in a food processor with the ground cloves, fennel seeds, peppercorns, turmeric and half the mint. Season with a little salt and blend together.
  2. Heat a couple of tablespoons of oil in a non-stick frying pan.
  3. Put the lamb mince in a large bowl and add the blended onion and spice mix. Add the egg yolk and mix well to combine. Shape the mixture into 8 small shami kebabs (patties).
  4. Fry the kebabs for 3-4 minutes on each side until nicely coloured and cooked through.
  5. To make the dip, chop the remaining mint and mix into the yoghurt with the lime zest.
  6. Transfer the kebabs to a serving plate and squeeze the lime juice on top. Serve with the mint and yoghurt sauce.
  7. To barbecue - preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.