Lamb Mince Seekh Kebabs with Rumali Rotis

Cook Time 1 hour 15 minutes

Serves 4

Ingredients

500g lamb mince (20% fat)

1 small red onion, very finely grated

3 garlic cloves, grated

1 tbsp ginger, grated

1 green chilli, finely chopped

2 tbsp coriander leaves, finely chopped

1 tbsp mint leaves, finely chopped

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala

½ tsp Kashmiri chilli powder

1 tsp salt

1 tbsp chickpea flour (besan), lightly toasted

1 tbsp ghee

Rumali Rotis

300g plain flour

1 tsp salt

1 tbsp oil

180ml warm milk (full fat)

Quick Pickled Onion Salad

1 red onion, finely sliced

Juice of 1 lemon

Pinch salt

1 tsp Kashmiri chilli powder

Handful of coriander leaves

To Finish

Melted ghee

Chaat masala

Lemon wedges

Mint yoghurt

*Note: Traditionally cooked in an inverted hot wok seasoned with brine.

Method

Place lamb mince in a bowl. Add onion, garlic, ginger, chilli, herbs, spice powders, salt and toasted besan. Mix vigorously by hand for 3–4 minutes, until slightly sticky. Finish with ghee. Refrigerate for 15 minutes.

To make the Rumali Dough, combine the flours and salt. Add oil and milk. Knead until smooth. Rest for 15–20 minutes to allow the gluten to develop. Divide into 6 balls. Roll each as thinly as possible until almost translucent. Cook in a very hot, seasoned, inverted wok for 20–30 seconds per side. Fold, stack and cover with a tea towel.

To cook the Kebabs, wet your hands. Divide the mixture into 8 portions. Mould around skewers or shape into long sausage-shaped kebabs. Cook on a hot grill pan or barbecue for 3–4 minutes per side. Brush with melted ghee as they cook. The kebabs should caramelise on the outside and stay juicy inside.

For the pickled onion salad, mix all ingredients together.

Scatter kebabs with chaat masala. Serve with warm rumali rotis, mint yoghurt and pickled onions. Finish with fresh coriander and lemon wedges.