Malai seekh (skewered creamy lamb kebabs)

Yield: 8 servings

Measure Ingredient
50 grams Cashew nuts or pieces
1 Egg
450 grams Minced lamb
1 small Onion; roughly chopped
25 grams Fresh root ginger; peeled and chopped
2 smalls Garlic cloves; peeled
2 Fresh green chillies; seeded and chopped,
; up to 4
15 grams Coriander leaves; including tender
; stalks, chopped
15 Fresh mint leaves or 1tsp mint chutney; up to 20
2 teaspoons Ground cumin
1 teaspoon Balti garam masala
2 tablespoons Double cream
1 teaspoon Salt
2 tablespoons Vegetable or corn oil
Onion rings; cucumber slices and
; lemon wedges to
; garnish

Put the cashews in a food processor and blend until coarsely chopped. Add the remaining ingredients, except the garnish, and blend until smooth.

Transfer the mixture to a covered container and chill in the fridge for 1-2 hours. You can leave it in the fridge overnight if you wish.

Preheat the grill to high. Remove the grid from the grill pan and line the pan with foil. Divide the lamb mixture in half and make four equal portions from each half. Grease the palms and fingers of your hands and carefully moult each portion on to a skewer, patting and stretching it gently into a 15cm long sausage shape.

Arrange the kebabs in the grill pan and place under the hot grill, about 15cm away from the element. Grill for 5 minutes then carefully turn the kebabs over and grill for a further 5 minutes.

Remove from the heat and carefully slide the meat off the skewers with a knife. Transfer to a serving plate and garnish with onion rings, cucumber slices and lemon wedges.

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Carlton Food Network

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