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Lamb Seekh Kebabs with Naan
Indian

Lamb Seekh Kebabs with Naan

Spiced lamb pressed into fat fingers and charred hard, with mint yogurt and warm naan to wrap them in.

Total
30 min
Prep
15 min
Cook
15 min
Serves
4
  • quick
  • comfort

Ingredients

For 4 servings

  • ground lamb20 oz
  • naan4 piece
  • cucumber1 piece
  • tomato1¼ piece
  • red onion1¼ piece
  • plain yogurt12 tbsp
  • fresh mint4 tbsp
  • garlic8 clove
  • fresh ginger4 tsp
  • garam masala6 tsp
  • ground cumin4 tsp
  • chili powder2 tsp
  • lemon1 piece
  • olive oil2 tbsp
  • fresh cilantro8 sprig
  • salt2 tsp

You'll need

skillet · bowl

Method

  1. Mix lamb with grated garlic, ginger, all the spices, cilantro and salt.

    7 min · prep

  2. Knead the mixture hard for a minute so it binds and holds its shape.

    2 min · prep

  3. Press into thick fingers, roughly the length of your palm.

    5 min · prep

  4. Fry in oil over high heat, turning, until charred on every side.

    10 min · fry

  5. Stir mint, lemon and salt into the yogurt.

    3 min · prep

  6. Chop cucumber, tomato and onion into a rough salad.

    5 min · prep

  7. Warm the naan in the kebab pan to pick up the spiced fat.

    3 min · fry

Serving suggestion

Kneading is what stops them falling apart — do not skip it.

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