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Shami lamb kebabs with mint and yoghurt sauce

Credit: Gordon Ramsay Shami lamb kebabs with mint and yoghurt sauce

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Shami lamb kebabs with mint and yoghurt sauce
Ingredients

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  • 1 x red onion(s), small, peeled
  • 1 x red chilli(es)
  • cloves, ground, a pinch
  • ½tsp fennel seeds
  • ½tsp pink peppercorns, use green or white if pink are unavailable
  • 1tsp tumeric
  • 350g lamb mince
  • 1 x egg yolk(s)
  • mint, medium-sized bunch
  • 1 x lime(s), zest and juice
  • 200g natural yoghurt
  • salt
  • olive oil, or groundnut oil
Method

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1. Chop the onion in quarters, deseed the chilli and place in a food processor with the ground cloves, fennel seeds, peppercorns, turmeric and half the mint. Season with a little salt and blend together.

2. Heat a couple of tablespoons of oil in a non-stick frying pan.

3. Put the lamb mince in a large bowl and add the blended onion and spice mix. Add the egg yolk and mix well to combine. Shape the mixture into 8 small shami kebabs (patties).

4. Fry the kebabs for 3-4 mins on each side until nicely coloured and cooked through.

5. To make the dip, chop the remaining mint and mix into the yoghurt with the lime zest.

6. Transfer the kebabs to a serving plate and squeeze the lime juice on top. Serve with the mint and yoghurt sauce.

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