Ingredients

Kebabs

• 600g lamb minced
• 4 tbsp. chickpea flour
• ½ medium onion, finely chopped or grated
• 1 clove garlic, crushed
• 1 large red chilli seeds removed, finely chopped
• 3 cm ginger peeled and finely chopped
• 3 tbsp. finely chopped coriander
• juice of ¼ lemon
• Maldon salt and freshly ground pepper
• 3 tbsp. yoghurt
• 12 wooden skewers soaked in water

To Serve

• 2 vine ripened tomato, diced
• ½ red onion, finely diced
• 1 gem or ½ a cos lettuce shredded
• 3 papadums cut into 4 triangles
• Mango chutney

Method

1. To Prepare Kebabs: Mix all the kebab ingredients together in a bowl so that it is well combined.
2. Portion the kebab mix onto 12 skewers in a sausage shape.
3. Mix the yoghurt slightly and coat the kebabs with it. Cover and refrigerate until ready to cook.
4. Accompaniment: Mix the tomato & onion together and set aside.
5. Papadums: Heat oil in a deep fryer to 190C or in a pan until when a cube of bread is placed in it, it floats to the top and is golden. Fry the papadum 4 triangles at a time for a few seconds, drain on paper toweling and set aside until ready to serve (if it is more than a couple of hours place in a well sealed container.
6. To Cook Kebabs: Place the kebabs on the center of a moderate barbecue and cook on all sides for 8-10 minutes, so that it is browned and cooked through or cook under a moderately high grill.
7. To Serve: Place some shredded lettuce on each plate and top with some tomato and onion mixture. Place 2 kebabs on the center of each plate. Place 2 papadum triangles in 1 corner of each plate and a lemon wedge. Serve with mango chutney