Kashmiri lamb kebabs
Ingredients
500g/1lb 2oz lamb mince, minced extra fine (ask your butcher to mince it three times)
1 free-range egg
1 thick slice white bread, crusts removed, blended to breadcrumbs in a food processor
½ tsp ground turmeric
½ tsp red chilli powder
1 tsp ground cumin
1 tsp ginger paste (made by blending 1cm/½in piece of ginger in 1 tsp of water)
salt, to taste
2 tbsp Greek-style yoghurt
4 black cardamom pods, seeds only
16 green cardamom pods, seeds only
8 cloves
1cm/½in piece cinnamon
4 tbsp vegetable oil
150g/5½oz ready-made radish and yoghurt chutney, to serve
Preparation method
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Place all of the ingredients except the oil into a mixing bowl and mix together until well combined.
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Divide the mixture into small portions and, using your hands, roll each portion into a ball, then flatten into a patty.
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Heat one and a half tablespoons of the oil in a frying pan over a medium heat. Add half of the kebab patties and fry for 3-4 minutes on each side, or until golden-brown on all sides and cooked though the middle. Remove the kebab patties from the oil using a slotted spoon and set aside to drain on kitchen paper.
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Repeat the process with the remaining kebab patties.
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Serve the kebabs with radish and yoghurt chutney.
