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Kashmiri Lamb Kebabs


This recipe showcases Kashmiri Chilli, Turmeric, Cumin and Cinnamon. Makes 20 kebabs.


500g lamb mince, minced extra fine
1 free-range egg
1 thick slice white bread, crusts removed, blended to breadcrumbs in a food processor
½ tsp. ground turmeric
 ½ tsp. red Kashmiri chilli powder
1 tsp. ground cumin
1 tsp. ginger paste (made by blending 1cm/½in piece of ginger in 1 tsp. of water)
salt, to taste
2 tbsp. Greek-style yoghurt
4 black cardamom pods, seeds only
16 green cardamom pods, seeds only
8 cloves
1cm/½in piece cinnamon
4 tbsp. vegetable oil
150g ready-made radish and yoghurt chutney, to serve


Place all of the ingredients except the oil into a mixing bowl and mix together until well combined.

Divide the mixture into small portions and, using your hands, roll each portion into a ball, then flatten into a patty.

Heat one and a half tablespoons of the oil in a frying pan over a medium heat.

Add half of the kebab patties and fry for 3-4 minutes on each side, or until golden-brown on all sides and cooked though the middle.

Remove the kebab patties from the oil using a slotted spoon and set aside to drain on kitchen paper.

Repeat the process with the remaining kebab patties.

Serve the kebabs with radish and yoghurt chutney.

Source: Anjum Anand - Indian Food Made Easy

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