Lucknowi Kebabs

Recipes & food styling Sid Chopra
Photography Tony Nyberg

	LAMB KEBABS
	500g lamb mince
	1 small onion, finely chopped
	1 tablespoon finely chopped ginger
	3 cloves garlic, finely chopped
	1 green chilli, finely chopped
	1 teaspoon cumin powder
	1 teaspoon coriander powder
	½ teaspoon garam masala
	1 teaspoon Kashmiri chilli powder
	2 tablespoons chopped fresh coriander
	1 tablespoon chopped fresh mint
	1 egg
	¼ cup breadcrumbs
	1 teaspoon salt
	2 tablespoons vegetable oil
	chilli oil, to serve
	MINT YOGHURT
	1 cup plain yoghurt
	2 tablespoons finely chopped fresh mint
	1 small garlic clove, finely grated
	juice of ½ lemon
	CUCUMBER SALSA
	½ cucumber, finely chopped
	1 tablespoon chopped fresh mint
	1 tablespoon chopped fresh coriander
	juice of ½ lemon

1.	LAMB KEBABS
2.	Heat the oven to 180°C fan bake or see the cooking instructions for using an air fryer.
3.	For the kebabs, put everything except the vegetable oil into a large bowl. Mix well.
5.	Roll the mixture into small balls, roughly 30g each, then gently flatten into small patties.
6.	Heat the vegetable oil in a frying pan over medium heat.
7.	Cook the kebabs in batches for 1-2 minutes on each side until lightly golden.
8.	If using the oven, transfer the kebabs to a baking tray and cook in the oven for 3-4 minutes until just cooked through.
9.	If using an air fryer, put the kebabs into an air fryer at 180°C for 3-4 minutes until just cooked through.
10.	Serve the kebabs hot with mint yoghurt, cucumber salsa and chilli oil spooned over the top.
11.	MINT YOGHURT
12.	Mix the yoghurt, mint, garlic and lemon juice together in a bowl.
13.	Season to taste with salt.
14.	CUCUMBER SALSA
15.	Combine the cucumber, mint, coriander and lemon juice, then season to taste with salt.