Ingredients:
· 2 # lamb – whole or ground
· 1 T. ginger, microplaned
· 4 garlic cloves, microplaned
· 3 T. chopped cilantro
· 1-2 green chiles, minced
· 1.5 tsp. curry powder
· 1 tsp. cumin powder
· ½ tsp. mace, ground
· 1 egg, beaten
· Salt and pepper
· Bamboo Skewers – soaked in cold water for 30 minutes
Preparation
1. Combine the lamb, ginger, garlic, cilantro, chiles, curry powder, cumin, mace, egg, and salt and pepper.
2. Working quick, and with COLD HANDS, take ½ cup of the mixture and mold it about 3 inches long around a skewer. Repeat with remaining mixture.
3. Preheat a grill to high heat – or you can do this in the oven on the broil setting. Either grill the skewers for about 3-5 minutes on either side, or place on a rack lined sheet tray and broil until done.
4. Serve with raita.
For the Raita-
· 1 cucumber, seeded, grated, mixed with 1 tsp. salt – let sit for 1 hour and then strain well
· 1 C. yogurt
· .5 tsp. pepper
· Zest of 1 lime
· 1 garlic clove, microplaned
· 1 tsp. cilantro, chopped
· 1 tsp. salt
· 1 tsp. black cumin, ground
· Pinch of ground fenugreek
· Pinch of asafetida
Method –
Squeeze out as much liquid as possible from the cucumber without damaging it. Mix all ingredients together in a food processor and pulse a few times until combined. Do not turn on and let run.