Lamb and Cashew Kebabs
Ingredients
300 gm Minced lamb
1 Onions
1 Garlic cloves
100 gm Cashew nuts
3 Tbsp Coriander leaves
1 Lime juice
1 Chilli
1 tsp Cumin seeds
1 tsp Coriander seeds
Salt
Black pepper
Method
If the cashew nuts are not roasted, roast them by spreading them on a baking tray and placing them in an oven at 170�C for about 7 minutes, taking care not to burn them Alternatively you can dry fry them for a few minutes.
Dry roast the cumin and coriander seeds in a frying pan over a medium heat for 1 to 2 minutes. Transfer them to a pestle and mortar and crush them to powder.
Put the onion, crushed garlic, cashew nuts, coriander leaves, chopped chilli, seasoning and spices into a food processor and chop. Then add the minced lamb and lime juice. Mix well. Roll the mixture into small balls or patties with your hands. Leave in the fridge until ready to use. To cook, either deep fry in a fryer or fry or grill the kebabs for about 5 minutes on each side. Serve with relish or sweet chilli sauce and salad.
Variation
Use minced beef instead of lamb.
Acknowledgements
Delia Smith
24 Sep 2023
Shirl Seath