Lamb Dumpling Kebabs
Indian Street Food
“So that’s great you’ll do two food demo slots then?”
“Mmmhmm” I murmured trying desperately to send out positive waves of firm excitement worried that I might not have convinced the perky food festival organisers on the other end of the line.
I’d recently been taken with a quote I’d read given by the eighties Australian/Hollywood phenomenon, Paul Hogan aka Crocodile Dundee. When asked how he managed to climb the greasy of success in Twinkle Town he replied, “I bite off more than I can chew, then I chew quickly.” In my situation it was a case of choking rather than chewing. A recent house move with a garden resembling an overgrown episode from Lost, a looming submission date for the new book (Urban Rajah’s Curry Memoirs out in May 2013), a series of supper clubs, a day job to keep the Maharani in the palace she’s accustomed to and the rigours of maintain a perfectly waxed moustache...fear froze the grin on my face. The Maharani jested at my expression wondering whether it was courtesy of Dr. Botox. It didn’t help. What I needed was the dexterous and many hands of the Hindu god Kali (minus the bad temper) to get the work done, then I might just scrape past the finish line.
I needed quick and tasty recipes for the food festival to feed a hungry audience of foodies. Food to share and easy to eat, the answer lay in a couple of street food recipes...let them eat kebabs.
These little lamb dumpling kebabs are great as starters or ideal as a party treat or if you’re in the mood for a spot of self indulgence go solo and devour them on your own. A little like the street food favourite, chappli kebabs but a bit more squat and fatter with a flourish of some additional ingredients.
How To Make Lamb Kebabs
Makes up to 20
- 750kg lamb mince
- 1 medium onion
- 2 green chillies, chopped
- 2 garlic cloves,
- 2cm fresh ginger
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp garam masala
- Fist of coriander leaves
- 3 tbs gram flour
- 150ml veg oil
In a blender blitz the onion, chillies, garlic, coriander leaves, ginger, coriander and cumin seeds. In a large bowl combine the mince, blended ingredients, salt and sprinkle in the garam masala. Now work over, squidging all the ingredients together, through your fingers. Tip in some of the flour as you go to thicken the mix and absorb the moisture. Cover and refrigerate for an hour.
Remove the mix, rub a little oil on your hands and snatch walnut sized pieces from the mince and shape into a ball and then using the ball of your hand flatten it a little. Heat the oil in a large pan over a medium to high temperature and slip in batches of the kebabs, frying on each side for 3-4 minutes, until firm and golden brown. Remove and drain on kitchen paper.
Serve these Indian lamb kebabs with a cucumber raitha or chutney.