These spicy little numbers are Pakistani street food, from ‘the world of street food’ by Troth Wells. They are delicious served with naan, green salad and some raita (yoghurt with chopped cucumber, onion and tomato). An interesting way of making your bonfire go with a bang…
1 lb minced lamb
1 onion
2 deseeded chillies
1 tbsp mint
1 tbsp coriander
1 1/2 tsp garam masala
1 tbsp gram flour (chickpea flour)
1 tsp cumin seeds
1 tsp salt
to serve, 1 lemon
12 metal skewers
Finely chop the onion, chilli and herbs (you can do this in a food processor).
Mix all the ingredients together really well, then refrigerate for an hour to let the flavours combine. If you want to check the seasoning, shape a teaspoon of the mixture into a littly patty, fry it for a couple of minutes until cooked through, then taste and adjust if necessary. Make the raita and cut a lemon into wedges.
Squidge the mixture onto metal skewers so they are around 12 cm long. Grill on a hot grill or barbecue, turning regularly until they are cooked through and slightly charred. Squeeze over lemon juice and serve immediately.
