Serves 1 | Preparation time: 30 mins | Cooking time: 10 mins | Difficulty: medium
550g lamb leg, boneless, or finely ground lamb mince
1 tbsp sumac powder
120g processed cheese
1 tbsp chopped green chillies
Small bunch, coriander leaves
3 tsp red chilli paste
3 tsp Amul salted butter
1 tbsp garam masala
3 tbsp ginger-garlic paste
1 tbsp cumin powder
80g lamb kidney fat (optional)
For the mint chutney
150g mint leaves
100g coriander leaves
3 tbsp lemon juice
2 green chillies
1 tbsp garlic
2 tbsp yoghurt
1. Wipe the lamb dry with a kitchen towel. In a bowl, mix the ingredients for the kebab with half the sumac. Leave in the refrigerator for 1 hour.
2. Meanwhile, make the mint chutney by blending together all the ingredients. Season and refrigerate.
3. Preheat the oven to 150°C.
4. Mince the lamb three times using a meat grinder and mix together by hand with the kidney fat (if using) for a few minutes so that it is bound properly.
5. Thread the mixture on to skewers and cook at 150°C, 8-10 minutes.
6. To check if the kebabs are done, pierce one with a knife to check the doneness in the centre.
7. Sprinkle with the remaining sumac and serve with the mint chutney.
Tip: Place a steel tray below the seekh kebabs to collect the dripping juices as they cook. Pour over the kebabs just before serving to make them juicier.