These Indian kebabs can be served in naan bread or as part of a share plate. Loaded with incredible spices and flavours, this dish will become a new favourite.
- 500 g lean premium mince
- 2 tbsp lemon juice
- 1½ tsp fresh grated ginger
- 1 tsp crushed fresh garlic
- 2 tsp fresh ground green chillies
- 2 tsp cumin and coriander powder
- 1 egg
- ¼ tsp of red colour (optional)
- 1 tsp garam masala
- 1 finely chopped onion
- ¼ tsp cardamom powder
- ¼ cup fresh chopped coriander
- fresh low-fat yogurt
- fresh mint, finely chopped
- salt and pepper to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180C. To make kebabs, mix all ingredients, except coriander, in a bowl. Make small balls with greased palms, and flatten slightly. Lay out on a tray brushed lightly with olive oil. Bake for 10 minutes. Turn and cook for a further 10 minutes.
To make mint sauce, combine all ingredients.
Serve kebabs hot with fresh chopped coriander and mint sauce.