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Calories
736
736
Fat
25g
25g
Saturates
7g
7g
Protein
32g
32g
Carbs
96g
96g
Sugars
38g
38g
- Calories
736 - Fat
25g - Saturates
7g - Protein
32g - Carbs
96g - Sugars
38g
Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details
- Calories
736 - Fat
25g - Saturates
7g - Protein
32g - Carbs
96g - Sugars
38g
Coriander stalk lamb kebabs
- Prep Time
30 Mins - Cook Time
10 Mins - Serves
6
About
Method
- First, make the pickled red onion salad by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the thinly sliced onion and set aside.
- Make the raita by combining the yoghurt, lemon juice and finely chopped mint leaves in a bowl and seasoning with salt. Set aside for serving later.
- Light the barbeque on a low heat. In a large bowl, combine the minced lamb, finely chopped green chillis, finely chopped coriander stalks (keep the leaves to serve), crushed garlic cloves, ground ginger, mild chilli powder, toasted and ground cumin seeds, garam masala and corn flour with a generous pinch of salt and pepper and mix well. Massage the meat until completely combined. Divide the mixture into small balls then, with damp hands, push onto the skewers until all the meat has been used.
- Cook on a medium heat for 10 minutes, turning, or until cooked through. Serve with the reserved coriander leaves sprinkled over, the pickled onion salad and cold raita. Naan bread and sliced cucumber also make two nice additions.
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