Lamb Kebabs Prep

  • 500 gram lamb mince
  • 1 onion
  • 2 green chillies
  • 2 tsp ginger/garlic paste
  • 1 tsp Kashmiri chilli powder
  • 2 tsp Kashmiri masala
  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • Salt to taste
  • 1 spring onion finely chopped
  • 2 sprigs of mint
  • coriander leaves
  • 1 large egg
  • Juice from half a fresh lemon

Tomato Chutney

  • Half an onion finely chopped
  • 1 can of tomatoes or 7-8 jam tomatoes, blanch in boiling water, remove skin, blend tomatoes
  • 2 green chillies
  • 1 tspn crushed garlic
  • 2 sprigs curry leaves
  • 1 tspn Kashmiri masala
  • 1 tspn Kashmiri Chilli powder
  • 2 bay leaves
  • 2 tbs ghee
  • Salt to taste
  • Coriander to garnish


  1. To make the lamb kebabs, blend finely sliced onion, 2 green chillies slit, ginger/garlic paste, kashmiri chilli powder, Kashmiri masala, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if you prefer
  2. Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  3. Divide the mixture into equal sized balls, put a little bit of oil in the palms of your hand so the mixture doesn’t stick
  4. Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.


  1. Heat 2 tablespoons of ghee, add sliced onion, bay leaves and chilli. Sauté the onions until it’s slightly brown
  2. Add curry leaves and garlic and sautee till tender
  3. Add the chilli powder and masala and stir well till the flavour releases
  4. Add the tomatoes, season with salt and simmer until the tomatoes are cooked. The oil will surface to the top
  5. Add the lamb kebabs and heat through. Garnish with coriander and serve with roti

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