750 g (1 1/2 lbs) finely minced lamb
1 tsp crushed garlic
1 tsp finely grated fresh ginger
2 tsp salt
1 1/2 tsp garam masala (see recipe below)
2 tbs roasted chick peas, ground, or besan (chick pea flour)
2 tbs ground almonds
2 tbs finely chopped cilantro (fresh coriander leaves)
1 fresh green chilli, seeded and finely chopped
2 tbs yogurt
1 tbs lemon juice
Combine all ingredients, mix and knead together until smooth. Divide into six even portions and shape the portions of mince into long sausages around the same number of flat barbecue skewers. Barbecue or grill until browned on all sides and cooked through. Serve with rice, naan or chappatis.
Smaller portions make excellent finger food.
To make garam masala:
4 tbs coriander seeds
2 tbs cummin seeds
1 tbs whole black peppercorns
2 tsp cardamom seeds (roast pods and remove seeds, then measure)
4 x 7,5 cm (3 inch) cinnamon sticks
1 tsp whole cloves
1 whole nutmeg
In a frying pan, roast the spices separately: coriander, cummin, pepper, cardamom pods, cinnamon, and cloves. The spices are roasted when their smell begins to rise from the pan. After roasting, peel the cardamoms and discard the pods and only use the seeds. Put the spices into a blender or spice grinder (not a pepper mill) and grind to a fine powder. Grate the nutmeg finely and add to the mixture. Store in an airtight container.