Egg & Plant

Spiced Lamb Kababs with a Yogurt-Dill Sauce

An adaptation of the classic seekh kabab, these lamb kababs are perfect for a summer barbecue

CourseStarters
CuisineAll-time Classic, Indisch

Ingredients

For the lamb kababs:

500grams lamb mince
1 teaspoon garam masala(store-bought or home-made)
1/2 teaspoon cumin powder
1/2 teaspoon red chilli flakes
2 garlic cloves(minced)
1 teaspoon freshly grated ginger
1 red onion(finely chopped)
1/3 cup gramflour(gramflour or chickpea flour is a binding agent and is optional)
1 egg(lightly beaten)
salt(to season)

For the dip:

1/2 cup sour cream
1/2 cup yogurt
A few dill leaves(coarsely chopped)
1/2teaspoon freshly ground pepper

Recipe Notes

To make the kababs, in a large mixing bowl, mix all the ingredients together until well combined. Shape them into kababs and skewer them with the metal or wooden skewers.

Grill the kababs over a grill of your choice of grill for 10-15 minutes, rotating the skewers so that the lamb is evenly cooked.

To make the sauce, combine the yogurt, sour cream, dill leaves and ground pepper in a bowl until well combined. Serve the sauce with the kababs.