Shami Kebabs

1. 1

   In a large saucepan, place the mince, salt and red lentils with approx 1/2 pint water, cover the pan with a lid and cook for approx 20 minutes until the water is absorbed and the lentils are soft.

2. 2

   When this is done, blend the mince and lentils till it is finely ground.

3. 3

   Add the beaten egg, coriander, red chilli powder, cumin, garam masala and half of the green chillis and lime juice.

4. 4

   Mix well, transfer to a dish, cover and chill in the fridge for about 2 hours.

5. 5

   In a bowl, combine the remainder of the lime juice and chillis, the sugar, onions and mint.

6. 6

   Take the lamb mix, form into patties and place a small amount of the onion and mint mixture into the middle, moulding the lamb mixture around it, reshape into a pattie.

7. 7

   Heat a tbsp of oil in a pan, fry the patties till golden.

8. 8

   Be careful as they are quite fragile and easily beak in the pan, the purpose of the egg is to hold them together.

9. 9

   When done, drain on a piece of kitchen roll and serve either the traditional way with onion salad and chutney, or as I have here, with riata in a wrap!

* Per serving · 4 servings · Values may vary.