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
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
Mix lamb with grated garlic, ginger, all the spices, cilantro and salt.
7 min · prep
Knead the mixture hard for a minute so it binds and holds its shape.
2 min · prep
Press into thick fingers, roughly the length of your palm.
5 min · prep
Fry in oil over high heat, turning, until charred on every side.
10 min · fry
Stir mint, lemon and salt into the yogurt.
3 min · prep
Chop cucumber, tomato and onion into a rough salad.
5 min · prep
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.