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This simplified version of Dishoom restaurant's ground lamb kababs will not take long to make. The spices and flavours in this meal are sure to impress. You can replace the lamb with ground beef if you prefer.
Prep Time: 40 min
Additional: 30 min in fridge
Cook time: 8 min
Yield or Servings: 8
1kg ground lamb
2 tsp ground coriander
2 tsp ground cumin
5 tsp ground garam masala
1/2 cup cilantro (optional)
4 green serrano peppers (more of you like heat) roughly chopped
1/2 medium red onion roughly chopped
4 slices kraft processed cheese finely chopped
50g garlic minced
30g ginger minced
1 tsp ground black pepper
2 tsp salt (if your salt is course, grind to make fine)
Stand Mixer (this really helps)
1 cup greek yogurt
1/4 tsp cumin
1 clove garlic
salt to taste
1/2 tsp kabab masala ground (optional)
1/2 red onion thinly sliced
1 cucumber, deseeded and finely sliced
salt to taste
1/2 tsp lemon juice
1/4 cup cilantro chopped
Toast coriander, cumin & garam masala on a warm pan until fragrant.
Blitz red onions, green chilis and cilantro in a food processor to a small but course texture.
In a large bowl, add your ground lamb and chopped cheese. Mix until well incorporated.
Add all the ingredients to your stand mixer with a paddle attachment.
Mix vigorously for 3-4 minutes until mixture looks fluffy and is lighter in colour.
Put mixture in fridge for 30 min.
If using bamboo skewers, soak them for 30 min.
Shape your lamb into logs and put a skewer through them. I did these in 80-90g portions.
Heat up your bbq to medium high heat.
Once bbq is hot, grill your lamb skewers. Keep turning them until all sides are well browned. The kababs should be cooked in about 6-8 minutes.
Blend up yogurt, cumin, garlic and salt.
Transfer this to a serving dish.
Sprinkle kabab masala over the yogurt.
Gently mix the ingredients up.
Transfer to serving plate.
Place your delicious kababs on top of this.
Instead of salt and lemon juice, you can try 1/2 tsp of salted lemon juice.
Zhuzh it up!
You can buy kabab masala at any South Asian grocer. I recently came across this spice mix and it is now a must have in my pantry. I sprinkle this over many of my bbq’ed meats.
This lamb recipe was inspired by one of my favourite cookbooks, Dishoom "From Bombay with Love". I recommend adding this to your collection to up your South Asian cooking game.