You will need
• ½ lemon
• 450 g minced lamb
• 1 tbsp vegetable or olive oil
• 4 cloves of garlic
• 3 cm root ginger
• 4 green chillies
• 25 g fresh coriander leaves
• ½ tsp ground coriander
• 1 tsp ground cumin
• ½ tsp black peppercorns
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp salt
• 1 large tub
• 8 to 10 skewers
• 1 chopping board
• 1 sharp knife
• 1 garlic press
• 1 fine grater
• 1 mixing bowl
• 1 teaspoon
• 1 pestle and mortar
• 1 pastry brush
• 1 plates
• 1 oven gloves
Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.
Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.
Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later.
Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full.
Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely.
Coarsely chop 25g of fresh coriander leaves.
In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.
Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl.
Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.
Mix with a spatula, to make a coarse paste.
Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.
Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go.
Then, brush the kebabs with a little oil.
You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.
8 to 10 kebabs