Lamb ka keema and aloo seasoned with besan, dhania, jeera, garlic and adrak. Simple and SO good!
11 people made this
1 medium onion, quartered
2 to 3 green chillies, or to taste
4 large cloves of garlic
2.5cm piece ginger
2 medium potatoes
675g lamb mince
1 tablespoon besan- gram (chickpea) flour
1/2 tablespoon salt
1/2 tablespoon chilli powder, or to taste
1/2 tablespoon coriander powder
1/2 tablespoon cumin powder
good handful of finely chopped fresh coriander leaves
1/2 lemon, juiced
10 bamboo skewers, soaked in water
Directions Prep:30min › Cook:30min › Ready in:1hr
Process the onion, green chillies, garlic and ginger in a food processor until finely chopped.
Finely grate the potatoes and rinse thoroughly with water. Squeeze out as much water as possible by squeezing the grated potato in a sieve or clean tea towel.
In a large bowl, combine the onion mixture and the potatoes with the mince and the remaining ingredients. Mix well. Cover, and leave in the refrigerator for a couple of hours or overnight.
Take handfuls of the mixture and wrap around each skewer in the shape of a sausage. Place under a hot grill at the highest setting, or cook on a barbecue heated to high heat. Turn over once whilst cooking. Kebabs are done when both sides are crisp and browned, and when juices run clear.