This is one of my favorite recipes for lamb kebabs – it's quick, simple and delicious. Minced lamb is mixed with fragrant spices and cashewnuts and then baked till cooked but still moist. This is traditionally done on skewers in a tandoor, but in the absence of both I make it in the form of meatballs in the oven. It is best served hot as an appetizer with a mint and yogurt chutney, thinly sliced onions and lemon wedges, but I also love the leftovers for lunch in a wrap with some lettuce, cucumbers, green peppers, onions and tzatziki. – Heena


1 pound ground lamb
2 ounces cashewnuts
1/2 tablespoon crushed garlic
1/2 tablespoon crushed ginger
4-5 mint leaves
4-5 sprigs fresh cilantro
1 egg
1 tablespoon yogurt
1 1/2 tablespoons ghee (clarified butter)
1 1/2 teaspoons garam masala
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon chilli powder
salt, to taste
2/3 cup packed fresh mint leaves
1/3 cup packed frsh cilantro leaves
1 teaspoon oil
1/2 teaspoon chaat masala or black salt
1/2 teaspoon crushed garlic
1 teaspoon lemon juice
1 tablespoon water
1/2 cup yogurt, whisked
Salt, to taste


Step 1
Preheat the oven to 400?F (200?C).

Step 2
Place all the ingredients in the order given in a food processor and process until well mixed. (The cashewnuts will still be in pieces - I happen to like this. If you want it mixed completely, process it to a paste first before adding the other ingredients.)

Step 3
Transfer the mixture to a bowl and mix gently with your hands. Form into 20 medium sized balls and place on a baking sheet. (Alternatively apply the mixture to skewers with moist hands.)

Step 4
Bake in the preheated oven for 30-40 mins until cooked but still moist, turning over the kebabs once or twice with a fork or tongs. Serve hot with mint chutney, thinly sliced onions and lemon wedges. Leftovers are great for lunch in a wrap with lettuce, cucumbers, green peppers, onions and tzatziki.

Step 5
Place all the ingredients except the yogurt and salt in a processor and grind to a fine paste.

Step 6
Add the paste to the yogurt and mix well. Season with salt.