Kashmiri lamb kebabs

A spicy lamb burger or if you like pate, full of spice and good to eat.  You can make them to cook for a starter or main course on the barbeque or even as little party bites cold. Just make them shape them and cook them and that is all you have to do.  They are not difficult and they pack a real flavour punch as well, with out blowing your head of with loads of chilli heat.

You will need,

500g/1lb 2oz extra fine minced lamb

1 egg

A hand full of white bread crumbs

½ tsp ground turmeric

½ tsp red chilli powder

1 tsp ground cumin

1 tsp ginger paste

2 tbsp Greek-style yoghurt

4 black cardamom pods

16 green cardamom pods

8 cloves

1cm/½in piece cinnamon

Salt, to taste

4 tbsp vegetable oil

First get your spices sorted out.  Get your cardamom pods and remove the seeds , you do not want the pods in this .  Then add the cloves and break up the cinnamon stick and crush the spices all together.  Once you have done this, add the other dry spices and mix them all together.

Now add your extra fine minced lamb, the fine the mice the better as you do not want it just falling apart as you cook it.  With your hands, work the spices in to the meat.

Now add every thing else to the bowl, Apart from the oil, and work this till you have a smooth paste. Do not put all the bread crumbs in at first as you do not want it to dry every thing out but add them a little at a time till you get the right consistency.

Now roll and from the shape that you desirer you kebabs to be and lay them on a try and then pop them in the fridge to firm up a little.

Now heat the oil in a frying pan and fry then till you have them cooked all the way through.  Then serve with rice or a salad and a yogurt dressing.

All this takes is a little time and you soon have some thing that is cheap and easy to make.  The only other thing I would say is try and make sure that your lamb is not to fatty.