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Meal

Lamb kebabs and lentils

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Ingredients

For the tamarind sauce
2-3 sprigs fresh mint, leaves only
1 tbsp tamarind paste
½ green chilli, finely chopped
½ tsp salt
½ tsp sugar

For the mint yoghurt
5 tbsp plain yoghurt
1 tsp mint sauce
pinch cayenne pepper or chilli powder
salt

For the lamb kebabs
400g/14oz lamb mince
4 shallots, finely chopped
2 fresh green chillies, finely chopped
bunch fresh coriander, finely chopped
1½ tsp salt
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder
1 slice white bread, made into breadcrumbs
freshly ground black pepper
vegetable oil, for frying

For the lentil bites
300g/11oz red split lentils, soaked overnight in cold water, drained
1 medium onion, finely chopped
1 tsp ground turmeric
1 tsp ground coriander
½ tsp chilli powder
5 tbsp finely chopped fresh dill
3 tbsp flour
vegetable oil, for frying

Preparation method

For the tamarind sauce, put all the ingredients into a blender with four tablespoons of water and blend until smooth. Transfer to individual dipping bowls or ramekins.

For the mint yoghurt, put all the ingredients into a blender with a pinch of salt and blend until smooth. Transfer to individual dipping bowls or ramekins.

For the lamb kebabs, combine all the ingredients, apart from the vegetable oil, together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and knead for a minute or two with clean hands until everything is thoroughly mixed.

Break off small pieces of the mixture and shape into balls, about the size of golf balls.

Pour enough oil into a large frying pan to come about 2cm/¾in up the sides of the pan and place over a high heat. When the oil is hot, add the balls, in batches if necessary to avoid overcrowding the pan, and turn the heat down to medium. Fry for 5-6 minutes, turning occasionally, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Keep warm.

For the lentil bites, tip the lentils into a food processor and blend until coarsely mashed, but not puréed. Transfer to a bowl and add all the remaining ingredients, apart from the gram flour and vegetable oil. Season, to taste, with sea salt and freshly ground black pepper and mix well.

Add one tablespoon of the gram flour and mix thoroughly, then repeat this process until all the gram flour has been incorporated or until the mixture is thick enough to hold its shape.

Pour enough oil into a large frying pan to come about 2cm/¾in up the sides of the pan and place over a medium heat. Test when the oil is hot enough by frying a small piece of onion – if the onion sizzles rapidly in the oil, it is at the correct heat.

Carefully place one tablespoon of the mixture into the oil at a time, repeating until the pan is full but not overcrowded (you may need to fry them in batches). Fry for 5-6 minutes, turning occasionally, until crisp and golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.

Serve the warm kebabs and lentil bites with the sauces for dipping.


Overnight preparation time
10 to 30 mins cooking time
Serves 4-6

Source: queerlife.co.za

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