2 tbs ginger garlic paste

2 green chillies chopped

Red chilli powder 1 teaspoon

Garam masala powder 1 teaspoon

Juice of ½ lemon

1 onion finely chopped

Onion rings for serving

Fresh mint and coriander sprigs for garnishing.

Method

Mix together lamb mince, ginger, garlic, green chillies, red chilli powder, garam masala powder, lemon juice and onions in a bowl.

Roughly chop mint leaves, reserve some of it and add the rest to the mince mixture and mix well. Add salt and mix well. Set aside to marinate for 1 hour.

Transfer the mixture into a blender jar, blend coarsely and transfer into a bowl.

Dampen your palms, divide the mince mixture into eight equal portions and skewer them into kababs.

Grill them in the oven 180c for 15 mins.

Garnish the kababs with mint sprigs and serve hot with paranthe and onion rings.

Bon appetite enjoy x 😊
by
Parmjit Sohall
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