Lamb Kebabs/ Tikkis with Kachumber Salad and Wraps

jamesmartinchef.co.uk

Andy Taylor

Dipna Anand

subheading: For the Salad (serves 3 to 4):

1 tomato (80g) (small dices)

100g cucumber (small dices)

½ red onion (chopped)

6 Iceberg lettuce leaves (finely chopped)

1 tablespoon fresh chopped coriander (already chopped for you)

2 tablespoons lemon juice

1 green chilli (finely chopped), optional

1 level teaspoon coarse black pepper

¼ teaspoon cumin powder

¼ teaspoon chaat masala powder

2 tablespoons olive oil

Salt to taste or ½ teaspoon

subheading: For the kebabs (makes 5 to 6 kebabs or 8 to 10 tikki’s):

350g lamb mince

100g (1 medium) finely chopped onions

30g finely diced red peppers

30g finely diced green peppers

30g finely diced yellow peppers

50ml oil (for shallow frying)

Salt to taste (1 teaspoon)

1 ½ heaped tablespoons fresh ginger and garlic paste

1 teaspoon red chili powder

1 teaspoon fresh green chilies (finely chopped or made into a paste)

1 teaspoon cumin powder

1 teaspoon coriander powder

3 tablespoons fresh chopped coriander

1 teaspoon garam masala

Water for molding the kebab tikkis

subheading: To build the wrap (makes 10 wraps):

10 tortillas, large

20 seekh kebabs or tikkis cut up

Kachumber salad

Tamarind chutney

Desinnaise (masala mayonnaise)

Masala fries to serve

Directions at jamesmartinchef.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer