This is a quick version of the Shami Kebab we all love but doesn't require boiling the meat first. Should take about 20 minutes to prepare and about 20 minutes to cook. Note: This recipe is a bit milder than the usual shami kebabs that we buy in our takeaways, so if you like it more spicy, just add more curry powder and chillies. It is also baked instead of fried, so should be less fatty.
1lb (500g) minced or ground Lamb
2 Chilli Peppers - finely chopped (one green, one red)
1 small onion - diced
2 tablespoons flour
1 Tablespoon Curry Powder (or to taste - I use Madras Curry Powder, you use whatever you like best)
Salt to taste (I don't use it)
Black pepper for seasoning
small amount of vegetable oil
Put the oven on to heat at 200c (or high - about the same as you would for a roast)
1. Mix all ingredients except the black pepper and oil in a bowl (squidge it all together - great job for the kids - or, if you're a wuss, put them in a food processor and blitz them for a few minutes) You need a slightly stiff dough texture, so add more flour if needed.
2. Wash all the squidge off your hands and coat your hands with a little vegetable oil so that you can shape the mixture without getting your hands all glagged up.
3. Shape the mixture into palm-sized sausages or small hamburger shapes and place on a baking tray in rows - not touching each other.
4. Grind (or sprinkle) over with black pepper to taste (I like lots).
5. Bake in oven for approximately 20 minutes or until slightly crispy on the outside (make sure they are cooked through, so don't make them too big)
Makes about 12 small kebabs (enough for about 4 people depending how hungry they are). Serve as a starter, snack or main meal.
Serving suggestion : Serve with a mixture of chopped and sliced red peppers and sliced tomatoes (all raw) in a wrap. Use whatever sauce you like - chilli, bbq, ketchup, whatever (I also added coleslaw salad to give a little more texture).