Super-quick Kashmiri kebabs with yogurt and dried apricots

Super-quick Kashmiri kebabs with yogurt and dried apricots

By
From
Anjum's Quick & Easy Indian
Serves
4
Cooking time
10 mins
Photographer
Lisa Linder

These are absolutely delicious and the epitome of quick and easy Indian food. Kashmiri cuisine has many different lamb kebabs and meatballs. My version is a taste explosion of savoury, sweet, creamy, tangy, hot and cold. It is delicious and different. You can leave out the apricots if you prefer and scatter with shredded mint leaves. Serve with naan bread or rice.

Ingredients

Quantity Ingredient
400g minced lamb
6 tablespoons breadcrumbs
15g root ginger, grated, (peeled weight)
4 fat garlic cloves, grated
3/4-1 teaspoon salt
1/2 teaspoon chilli powder, or to taste
1 1/2 teaspoons garam masala
3 1/2 teaspoons ground fennel seeds
1/3 teaspoon freshly ground black pepper
2 small handfuls coriander leaves, chopped
3 tablespoons mint leaves, shredded, plus more to serve (optional)
400g plain yogurt
3 tablespoons vegetable oil
6 ready-to-eat dried apricots, cut into slivers

Method

  1. Preheat the oven to 140°C.
  2. Put the lamb in a mixing bowl and add the breadcrumbs, ginger, garlic, salt, chilli, garam masala, 2 teaspoons of the ground fennel seeds, the pepper, coriander, mint and 4 tablespoons of the yogurt. Mix well and divide into 16 balls, flattening each slightly.
  3. I cook these in two large non-stick frying pans (if you don’t have two pans, cook in two batches instead, keeping the first batch warm in the oven). Heat half the oil in each pan and add eight kebabs to each. Cook until golden on the base, then flip over and cook for another minute. Add 75 ml of hot water, a good pinch of salt and half of the remaining ground fennel seeds to each pan; cover and cook for another three or four minutes.
  4. Meanwhile, whisk the remaining yogurt with a little salt.
  5. Once the kebabs are done, place on a warmed plate and cover with foil. Bubble up the liquid in the pans, scraping at any bits, until the juices reduce to 6–8 tablespoons of stock. Pour this sauce over the kebabs. Top evenly with the yogurt and scatter over the apricots, with more mint if you like. Serve immediately.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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