450g Lamb (minced)
1 Onion (thinly chopped)
1 Teaspoon Each Garam Masala, Garlic (crushed) Salt
4 Tablespoons Fresh Coriander (chopped)
6 Green Chillies (sliced, de seeded for a cooler kebab)
1 Tablespoon Flour
12 Baby Onions (de-skinned but left whole)
12 Cherry Tomatoes
Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Blender
1 Spatula
1 Mixing Bowl
Wooden Skewers (soaked in water for 20 minutes before hand)
1 Pastry Brush
The Good Bit
- Ok, in the mixing bowl along with the minced lamb, add the chopped onion, garam masala, 1/3 of your chillies, 1/2 the coriander, salt and flour, get your hands in there and give it a good mix, then transfer to your blender and give it a blast for about 1 minute.
- Now take out clumps of the mixture about the size of a lime and form around the skewers, you should be able to get 2 clumps on each skewer, continue until all the mixture is used up.
- You now want to brush the kebabs with a little oil then stick them under a very hot grill, turning and re basting occasionally for 12-15 minutes, until the meat is evenly brown all over.
- Now heat a good splash of oil in your wok and drop in the onions, when they start to brown you can add the tomatoes and the rest of your chillies, now slide the kebabs carefully from the skewers into the wok and cook, stirring slowly for 3 minutes.
- Serve and garnish with a sprinkling of coriander which you should have left.
