These simple lamb kebabs are cooked in the oven and are a great fuss-free way to feed a crowd. Serve in flatbreads with salad and the mint sauce.
Here is a great chapati recipe to serve it with.
- 500g/1lb 2oz mutton or lamb mince
- 1 onion, finely chopped
- 1 fresh green chilli, finely chopped
- 1 whole garlic clove, peeled
- 1cm/½in piece fresh root ginger
- 1 free-range egg, beaten
- 1 tsp crushed red chilli flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 1 tsp salt
- small handful fresh coriander, chopped
- 2 tsp vegetable oil
For the mint sauce
- 2–3 green chillis, chopped
- small bunch fresh mint leaves, chopped
- ¼ tsp salt
- ½ tsp pomegranate powder
- 200g/7oz plain yoghurt
Preheat the oven to 180C/160C Fan/Gas 4.
Put the lamb mince in a large bowl. Add the onion and chilli.
Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine.
Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop.
Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil.
Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking.
Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine.
Serve the kebabs hot with mint sauce alongside.