Spiced Moorish Lamb Kebab | lamb Recipes

Spiced Moorish Lamb Kebab

Ingredients:

For kebabs:

1/2 kg lamb mince
Coriander leaves (hara dhania), finely chopped
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp black pepper

1 tsp coriander seeds
A few sprigs of thyme
5 garlic cloves
Handful of raisins
1/2 yolk of an egg
1 stick cassia bark
1 tsp chilli flakes
1 lemon
4 Tbsp extra virgin olive oil
3 Tbsp bread crumbs
1 Tbsp butter
1/2 cup water


For hang curd dipping:

600 ml of hung curd
2 Tbsp extra virgin olive oil
1 tsp chilli powder
1/2 tsp black pepper
1 lemon squeezed
Salt to flavor
Handful of dill leaves, finely chopped
Handful of coriander leaves
1 Tbsp honey
1 cucumber de-seeded and finely chopped

Method:

Heat up a pan, and add cumin, fennel seeds, black pepper, coriander seeds, cinnamon & dry roast them until they start to change color.

Add the masala to a grinder.

Mince garlic, thyme, chilli flakes, raisins, juice of 1/2 lemon, olive oil and salt.

Add this mixture also to the grinder and mix it all together and keep the marinade aside.

Take a bowl and add breadcrumbs, 3 tsp of marinade mixture, egg yolk and olive oil.

Mix and make them into flat kebabs.

Rest them in the refrigerator for 15 minutes.

Pre heat the grill pan and drizzle it with olive oil.

Gently lower the kebabs into the pan.

Finish it with butter for glaze.

Take out the kebabs from the pan and add water into the pan and let it reduce.

Add this reduction on the kebabs before serving.


For hung curd dipping:

In a bowl add hung curd, olive oil, chilli powder, black pepper, lemon juice, salt, some dill leaves, some coriander leaves, honey and cucumber.

Mix it well and serve it with the kebabs.