by Heena
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my 18 recipes »
A&M's Testing Notes:
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Expand1 pound ground lamb Ask a question about this ingredient
2 ounces cashewnuts Ask a question about this ingredient
1/2 tablespoon crushed garlic Ask a question about this ingredient
1/2 tablespoon crushed ginger Ask a question about this ingredient
4-5 mint leaves Ask a question about this ingredient
4-5 sprigs fresh cilantro Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 tablespoon yogurt Ask a question about this ingredient
1 1/2 tablespoon ghee (clarified butter) Ask a question about this ingredient
1 1/2 teaspoon garam masala Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 teaspoon mace Ask a question about this ingredient
1 teaspoon cumin powder Ask a question about this ingredient
1 teaspoon coriander powder Ask a question about this ingredient
1/4 teaspoon chilli powder Ask a question about this ingredient
Preheat the oven to 400⁰F (200⁰C).
Ask a question about this stepPlace all the ingredients in the order given in a food processor and process until well mixed. (The cashewnuts will still be in pieces - I happen to like this. If you want it mixed completely, process it to a paste first before adding the other ingredients.)
Ask a question about this stepTransfer the mixture to a bowl and mix gently with your hands. Form into 20 medium sized balls and place on a baking sheet. (Alternatively apply the mixture to skewers with moist hands.)
Ask a question about this stepBake in the preheated oven for 30-40 mins until cooked but still moist, turning over the kebabs once or twice with a fork or tongs. Serve hot with mint chutney, thinly sliced onions and lemon wedges. Leftovers are great for lunch in a wrap with lettuce, cucumbers, green peppers, onions and tzatziki.
Ask a question about this step2/3 cups packed fresh mint leaves Ask a question about this ingredient
1/3 cup packed frsh cilantro leaves Ask a question about this ingredient
1 teaspoon oil Ask a question about this ingredient
1/2 teaspoon chaat masala or black salt Ask a question about this ingredient
1/2 teaspoon crushed garlic Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
1/2 cup yogurt, whisked Ask a question about this ingredient
Place all the ingredients except the yogurt and salt in a processor and grind to a fine paste.
Ask a question about this stepAdd the paste to the yogurt and mix well. Season with salt.
Ask a question about this stepThanks! You should have seen the plate ten minutes after I clicked this photo ;)
Will this work with pork...am not a lamb person, but like the flavors you used here.
In India, this is usually made with goat's meat. Beef might be a closer substitute than pork. Let me know how it turns out if you try it.
Miranda is an editor at Food52.
Thank you for this recipe.....any recipe with Lamb gets my full attention! The meatballs turned out wonderful and the Mint Chutney was a big hit (I did use a bit more yogurt)! Yummmm.......:o)