Spiced Lamb Mince Skewers with Ginger, Green Chilli and Coriander

What you need

• 500 g (1 lb) ground lamb, about 20% fat
• 1 small onion, grated
• 1 tbsp ginger-garlic paste
• 2 green chillies, finely chopped
• 1 handful fresh cilantro, finely chopped, about 20 g
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp red chilli powder
• 1 tsp salt
• 1 tbsp neutral oil, for brushing

Method

Restated from the original video

1. 1

   Wrap the grated onion in a clean tea towel and squeeze out as much liquid as you can.

2. 2

   Put the lamb, onion, ginger-garlic paste, chillies, cilantro, garam masala, cumin, ground coriander, chilli powder and salt in a bowl.

3. 3

   Knead with your hands for 3-4 min until the mixture turns sticky and holds together.

4. 4

   Cover and chill for 20 min.

5. 5

   Heat the oven to 220 °C (425 °F) with the rack in the upper third. Set a wire rack over a foil-lined tray.

6. 6

   Divide the mixture into 8 equal portions.

7. 7

   With wet hands, press each portion around a flat metal skewer into a log about 15 cm (6 in) long, with the ends pinched shut.

8. 8

   Lay the skewers on the rack and brush them with half of the oil.

9. 9

   Roast for 8 min, turn them over and brush with the remaining oil.

10. 10

    Roast until browned at the edges and cooked through, 6-8 min more. The center should reach 71 °C (160 °F).

11. 11

    Rest for 2 min, then slide the kebabs off the skewers or serve on them.

Imported from pachakam.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.