Lamb Seekh Kebabs & Tandoori Naan with Salad & Mint Yogurt

Method

1. 1Prep

   • Preheat the oven to 200°C/180°C fan. Soak the bamboo skewers in water.
   • Peel and chop the onion in half (reserving the other half for garnish). Deseed the small green chilli.
   • Using a food processor, add the onion, small green chilli (spicy!), and fresh coriander (stems included). Pulse 6-8 times until finely minced.
   • Transfer the mixture to a bowl, and combine with the tamarind paste and ginger garlic paste. This is your kebab paste.

   Tip: If cooking for kids, leave out the green chilli from the mix.

2. 2Toast spices and mix lamb

   • In a dry hot pan, add the cumin seeds, fennel seeds, and coriander seeds.
   • Toast for 1-2 min until lightly smoky and fragrant.
   • In a pestle and mortar, spice grinder, or small plastic bag, crush the seeds into a fine powder.
   • In a large bowl, combine the kebab paste, the garam masala, fenugreek leaves, a pinch of salt, and 1 tsp of the ground spices.
   • Mix well, then add the lamb and knead the mixture until fully combined.

   Tip: If cooking for kids, make a few plain kebabs without the marinade.

3. 3Grill kebabs

   • Divide the lamb into 8 long kebabs and thread onto the bamboo skewers.
   • Line a baking tray with parchment paper and add the tandoori naan on top.
   • Place a grill rack on top of the tray, and lay the lamb kebabs on the rack.
   • Bake for 12-15 min until the lamb is fully cooked through.

   Tip: Keeping the kebabs on a grill ensures they get hot air circulation all around, and the naan will soak up all the juices that trickle down. Delicious!

4. 4Make salad

   • Meanwhile, finely chop the cucumbers and tomatoes.
   • Cut the lime into wedges.
   • Combine into a bowl with a generous squeeze of lime wedge, and a pinch of salt. Set aside.

   Tip: If cooking for kids, reserve a plain portion of cucumber and tomatoes.

5. 5Make mint yogurt

   • Pick and finely chop the mint leaves.
   • Peel and finely chop the garlic.
   • Combine the yogurt, mint, garlic, a generous squeeze of lime, and a pinch of salt.
   • Mix into a creamy consistency and set aside.

   Tip: If cooking for kids, reserve a plain portion of yogurt to the side.

6. 6Serve

   • Thinly slice the rest of the onion and add to the salad.
   • Serve the Lamb Seekh Kebabs and Tandoori Naan topped with Salad.
   • Add a drizzle of Mint Yogurt over the top.
   • Serve any extra lime wedges to the side.

   Tip: If cooking for kids, serve the kebabs, naan, cucumber, tomato, and plain yogurt separately.

The cut

Lamb Mince (<10% fat)

350 g for 2 people

Shop it