Lamb Kebab (Serves 6)
1-1/2 lbs. boneless lamb cubes
1 tsp. crushed garlic
1 tsp. finely grated
2 tsp. salt
1-1/2 tsp. garam masala (spice medley of cumin, ginger, coriander,
cardamom, nutmeg, pipli, cloves, cinnamon, turmeric powder)
2 tbsp. roasted chick peas flour
2 tbsp. ground almonds
2 tbsp. finely chopped fresh coriander
2 fresh green chilies, seeded and finely chopped
2 tbsp. yogurt
1 tbsp. lemon juice
Place the cubes in to the cup of the Super Chopper. Turn on the chopper in short bursts until meat is finely minced.
Remove the minced meat in to a mixing bowl.
Place the onion, mint, cilantro, ginger and chilies into the cup of the Super Chopper. Chop these ingredients.
Remove chopped ingredients with minced lamb. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill.
Cook for 10 minutes, or until well done, turning as needed to brown evenly.