Ingredients
Serves 4500gr mince lamb
1 onion (finely diced small)
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground coriander seeds
1 tsp ground cumin seeds
½ tsp ground caraway seeds
½ tsp chilli powder
Salt & pepper
Raita:
600gr Greek yoghurt
2 Lebanese cucumbers (washed & grated)
1 tsp of Cumin seeds (lightly roasted & powdered)
Salt to taste
¼ bunch fresh coriander leaves (chopped)
Method
To make the Raita:
Whisk the yoghurt then add the cucumber, salt and cumin powder.
Mix well with the chopped coriander leaves.
You can add a little chopped garlic if you want more kick.
To make the kebabs:
Place garam masala, turmeric, cumin, coriander, caraway, salt and pepper into a bowl with the onion. Mix together well.
Add the lamb mince and chilli powder. Use your hands to thoroughly mix all the ingredients together.
Place the lamb mixture onto four metal skewers and shape into long sausages.
Cook the kebabs either on a BBQ, grill or a frying pan. Don’t cook on high heat, as you’ll get a crust on the outside and it won’t be cooked enough on the inside.
Serve with the raita.