How To Make Indian Lamb Kebabs

Serves:    8 to 10 kebabs
Preparation Time: 10 minutes Cooking Time:  15 minutes Total Time:  25 minutes

Step 1: You will need
1/2 lemon
16 oz minced lamb
1 tbsp vegetable or olive oil
4 cloves of garlic
3 cm root ginger
4 green chillies
7/8 oz fresh coriander leaves
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp black peppercorns
1/2 tsp turmeric
1/2 tsp garam masala
1 tsp salt
1 large tub
8 to 10 skewers
1 chopping board
1 sharp knife
1 garlic press
1 fine grater
1 mixing bowl
1 teaspoon
1 pestle and mortar
1 pastry brush
1 plates
1 oven gloves
1 large tub
8 to 10 skewers
1 chopping board
1 sharp knife
1 garlic press
1 fine grater
1 mixing bowl
1 teaspoon
1 pestle and mortar
1 pastry brush
1 plates
1 oven gloves
Step 2: Soak Skewers
Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.
Step 3: Lemon and mince
Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.
Step 4: Prepare
Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later.
Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full.
Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely.
Coarsely chop 25g of fresh coriander leaves.
Step 5: Mix 
In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.
Step 6: Mix spices 
Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl.
Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.
Step 7: Blend 
Mix with a spatula, to make a coarse paste. Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.
Step 8: Skewers 
Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go. Then, brush the kebabs with a little oil.
Step 9: Grill 
You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.

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