Kashmiri Lamb Kebabs

These lamb patties are great served with bread, chutney and salad.

Serves 10 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 10 Minutes

500g lamb mince
1 egg
1 thick slice white bread crusts removed blended to breadcrumbs in a food processor
1/2 teaspoon ground turmeric
1/2 teaspoon red chilli powder
1 teaspoon ground cumin
1 teaspoon ginger paste (made by blending 1cm piece of ginger in 1 teaspoon of water)
Salt to taste
2 tablespoon Greek-style yoghurt
4 black cardamom pods seeds only
16 green cardamom pods seeds only
8 cloves
1cm piece cinnamon
4 tablespoon vegetable oil
Place all of the ingredients except the oil into a mixing bowl and mix together until well combined.
Divide the mixture into small portions and using your hands roll each portion into a ball then flatten into a patty.
Heat one and a half tablespoons of the oil in a frying pan over a medium heat.
Add half of the kebab patties and fry for 3-4 minutes on each side or until golden-brown on all sides and cooked though the middle.
Remove the kebab patties from the oil using a slotted spoon and set aside to drain on kitchen paper.
Repeat the process with the remaining kebab patties.
Serve the kebabs with a nice relish or chutney