Delicious Bangladeshi style lamb kebabs, recipe inspired by my mother. Lamb mince is marinated with turmeric, cumin, curry powder, onions, salt, garlic, ginger, green chilies and fresh coriander. These are then made into small patties and shallow fried until they're cooked. These mouth-watering kebabs then can be served with your favourite dip as a starter or served inside pitta bread with your favourite salad.
These are the ingredients I am using- I have grated one large onion and chopped green chillies and fresh coriander finely. The amount of green chillies can be adjusted to your taste. To prepare the meat, I washed it a good few times in a big sieve in batches with lukewarm water and then drained it fully in a colander.
Some people find it hard to bind the mixture, I have two different options which you can use to help your mixture bind. The options are egg or gram flour. If you use gram flour, start off using about 2 tablespoons and mix it in. If you need to then add more, with the egg, use 1 large egg, mix it in then you can add more if required. Personally I think if you use egg it should be fine.
In a bowl, add the onions, ginger, garlic, coriander, chillies and salt. Mix this in, you can use a glove or put your hand through a food bag to prevent your hand from burning.
Add in all the spices.
I used under 1/2 a tablespoon of salt- I think maybe if I used about just over 1/3 tbs, it would have been better. Salt should be added to your taste, this is a guide for you to follow.
Mix this again.
Add in the mince.
Mix this in properly, make sure the mince is fully coated.
My mixture is ready.
Clean your hands, now make the kebabs.
As a guide, get a good amount of mixture, the size of a golf ball, roll this nicely like a ball then flatten it like the picture.
Keep in mind that as you fry the kebabs they will shrink so keep the size a bit big.
Tip: as mentioned before, you can add egg or gram flour if you find it hard to bind the mixture, or another tip is you can place the mixture in the fridge for 1-2 hours then make it later as the mixture will be a bit more firm so it will be easier to shape them.
I made about 17 kebabs, I will now fry these.
If you want to freeze these then you can- put them on a flat plate and place in the freezer for a good few hours until the kebabs become solid. Once they're solid, you can put them in food bags in batches and then freeze them again for later use.
I made all of them at once, some people prefer to fry a few to check the salt then shape the rest.
In a non stick pan, add enough oil to shallow fry the kebabs.
Heat the oil up on high heat until it is very hot.
Add some kebabs in and make sure the gas is on high heat for a good few minutes.
Fry on high heat until the bottom gets firm, then you can lower the heat a little for 1-3 minutes so the inside cooks nicely.
After 1-2 minutes put the gas up again for about 20-30 seconds and turn them over. Repeat the cooking process for these sides again.
Once both of the sides look done, not too burnt, take them out and drain on a kitchen tissue on a plate.
Repeat the cooking process for the remaining batches.
Once done, serve hot in the way you prefer! Enjoy!
Ingredients
Directions
These are the ingredients I am using- I have grated one large onion and chopped green chillies and fresh coriander finely. The amount of green chillies can be adjusted to your taste. To prepare the meat, I washed it a good few times in a big sieve in batches with lukewarm water and then drained it fully in a colander.
Some people find it hard to bind the mixture, I have two different options which you can use to help your mixture bind. The options are egg or gram flour. If you use gram flour, start off using about 2 tablespoons and mix it in. If you need to then add more, with the egg, use 1 large egg, mix it in then you can add more if required. Personally I think if you use egg it should be fine.
In a bowl, add the onions, ginger, garlic, coriander, chillies and salt. Mix this in, you can use a glove or put your hand through a food bag to prevent your hand from burning.
Add in all the spices.
I used under 1/2 a tablespoon of salt- I think maybe if I used about just over 1/3 tbs, it would have been better. Salt should be added to your taste, this is a guide for you to follow.
Mix this again.
Add in the mince.
Mix this in properly, make sure the mince is fully coated.
My mixture is ready.
Clean your hands, now make the kebabs.
As a guide, get a good amount of mixture, the size of a golf ball, roll this nicely like a ball then flatten it like the picture.
Keep in mind that as you fry the kebabs they will shrink so keep the size a bit big.
Tip: as mentioned before, you can add egg or gram flour if you find it hard to bind the mixture, or another tip is you can place the mixture in the fridge for 1-2 hours then make it later as the mixture will be a bit more firm so it will be easier to shape them.
I made about 17 kebabs, I will now fry these.
If you want to freeze these then you can- put them on a flat plate and place in the freezer for a good few hours until the kebabs become solid. Once they're solid, you can put them in food bags in batches and then freeze them again for later use.
I made all of them at once, some people prefer to fry a few to check the salt then shape the rest.
In a non stick pan, add enough oil to shallow fry the kebabs.
Heat the oil up on high heat until it is very hot.
Add some kebabs in and make sure the gas is on high heat for a good few minutes.
Fry on high heat until the bottom gets firm, then you can lower the heat a little for 1-3 minutes so the inside cooks nicely.
After 1-2 minutes put the gas up again for about 20-30 seconds and turn them over. Repeat the cooking process for these sides again.
Once both of the sides look done, not too burnt, take them out and drain on a kitchen tissue on a plate.
Repeat the cooking process for the remaining batches.
Once done, serve hot in the way you prefer! Enjoy!
