Recipe by Noni Sachdeva
Ingredients
- 1 Kg Lamb Mince
- 1 Tbsp Fresh Ginger
- 1 Tbsp Fresh Garlic
- 2 Tbsp Fresh Mint
- 3 Tbsp Fresh Coriander
- ½ tbsp Fresh Chilli
- 1 Egg
- 1 medium finely chopped onion (add some salt, let it sit for 10 mins then squeeze all the water out)
- ½ Tbsp Salt
- ½ Tsp Black Pepper
- 1 Tbsp ground coriander seeds
- 1Tbsp Jeera powder
- 1Tsp Red Chilli Powder
- 1Tbsp Garam Masala Powder
- 2Tbsp Finely chopped fresh Coriander
- 2-3 tbsp oil for pan frying
- Cheddar Cheese block, cut in long thin strips
For Kachumber Salad
(all cut in long thin strips)
- ½ cup Cucumber
- ½ cup carrot
- ½ cup green capsicum
- ½ cup radish
- ½ cup red onion
- ½ cup tomato
- ½ tsp fresh green chilli
- 1tbsp fresh coriander
- ½ tsp salt and pepper
- ½ tsp red chilli powder
- Juice of 1 lemon
Method
- Blend fresh garlic, ginger, chilli, mint, coriander and keep aside to add to the lamb marinate.
- Take a bowl, add the lamb, the grinded mixture, add egg, chopped onion, salt, black pepper, ground coriander seeds, jeera powder, red chilli powder, Garam masala powder and finely chopped fresh coriander.
- Set aside to marinate for 2 hours.
- Now cut cheddar cheese block into long thin strips.
- Once the lamb is marinated wrap the lamb marinate around the cheese strips.
- Take a pan add the oil and pan fry the lamb kebabs till cooked.
To make kachumber salad
- In a bowl add cucumber, carrot, green caps, radish, red onion, tomato, fresh green chilli, fresh coriander, salt, black pepper, red chilli powder and juice for 1 full lemon.
- Mix well and serve with lamb kebabs and green chutney.
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