Spicy Indian lamb kebabs
- May 2009
- Serves 4
- Hands-on time 5 min; oven time 15 min; plus marinating
For something spicy that has plenty of flavour try these spicy indian lamb kebabs, perfect for feeding a crowd.
- Gluten-free recipes
- 382 kcals
- 22.7g (7.7g saturated)
- 10.5g (7.2g sugars)
- 8 lamb chump chops, cut into large pieces and bones discarded
- 1 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chilli powder
- 1 tbsp olive oil
- 2 red onions, cut into wedges
- 2 tbsp groundnut oil
- 2 garlic cloves, crushed
- 2.5cm piece fresh ginger, grated
- 200ml natural yogurt
- ½ cucumber, peeled, deseeded and finely chopped
- 2 tbsp finely sliced fresh mint
- 2 tbsp finely chopped fresh coriander
- Soak 8 wooden skewers in warm water for 20 minutes. Place the lamb in a bowl with the spices and the olive oil. Season well, toss to coat in the spices and set aside to marinate for 10 minutes. Thread the lamb and red onion wedges onto the soaked skewers.
- Heat the groundnut oil in a large frying pan and gently fry the garlic and ginger for 1 minute. Add the kebabs and cook for 12-15 minutes, turning regularly, until the lamb and onion are cooked.
- Mix the yogurt with the cucumber, mint and coriander. Season well. Serve the kebabs with chapatis, mango chutney, the raita, and basmati rice, if you like.
For this recipe, remove the bones before cutting into pieces.
The equivalent of a rump steak, where the leg meets the loin, these chops are lean and generous. While they are slightly more expensive than loin chops or neck cutlets, they make delicious, quick-frying cuts.
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