600g minced beef or lamb (or mixed)
2 tsp garam masala
½ tsp turmeric
1½ tsp cumin
1½ tsp coriander
1 tsp chilli powder
1 tsp salt
1 red onion finely diced
5 cloves garlic, crushed
1 tbsp fresh ginger, finely chopped or grated
2 green chillies, finely chopped
big handful of chopped coriander (or mint and parsley)
1 egg, beaten
zest and juice of half a lemon
For the coriander raitha:
1 big bunch fresh coriander (around 100g)
1 tsp sea salt
2 tsp caster sugar
1 garlic clove
1 birds-eye green chilli, with seeds
300g natural yoghurt
- Place the minced meat in a large mixing bowl, and add in all the other ingredients. Mix together really well, with hands is always best!
- If you can leave the mixture to develop the flavours for an hour or two, the resulting kebabs will be better. If the mix feels too wet, add more breadcrumbs. If it is too dry you may need to add more egg.
- Divide the mixture into 16 equal portions, by dividing the mixture in half and then had again until you end up with 16 balls of kebab mix. Take each portion and roll firmly between your palms into a long sausage shape; wet your hands between each ball for a smooth finish. Press the mixture together well whilst shaping the kebabs to ensure you have a good texture to the finished product.
- Once formed, cover with cling film and allow the kebabs to rest in the fridge until you are ready to cook them (at least 30 minutes).
- When you are ready to cook, or so. In the meantime, pre-heat your oven to 180°C (170°C fan). Heat a frying pan until it is hot. Add in a tiny amount of oil, then carefully place the kebabs and fry each surface until they have a good caramelised colour on each side. It should only take 3-4 minutes at most. Don’t overcrowd the pan, you may need to cook these kebabs in 2 or 3 batches.
- Transfer the kebabs to an oven tray and finish the cooking in the oven for 6-8 minutes. Always test to check the meat is cooked all the way through before eating. If they need longer put them back in the oven until they are done. Serve with fresh coriander raitha.
To make the Coriander Raitha:
- Chop all the fresh ingredients roughly, and then place all the ingredients except the yoghurt in a blender. Always use the stalks and leaves of the coriander as the stalks contain most of the flavour. Blend the mixture well, scraping down the sides of the blender as necessary.
- Once you have a rough, bright green paste add in the yoghurt.
- Blend again for short time (10-15 seconds) until you have a bright green sauce of pouring consistency. Taste the mixture and adjust the salt or sugar to your personal taste.
Get more recipes and inspiration at sairahamilton.com. You can watch her cooking on YouTube and follow her on Twitter, Instagram and Facebook.
Saira’s book 'Kitchen favourites with Saira: Chilli, Ginger and Garlic' is now available to buy on Amazon.