Ingredients with Measurements:
- 1 lb. ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup kasundi sauce
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, breadcrumbs, kasundi sauce, cilantro, red onion, cumin, coriander, salt, and black pepper.
2. Mix well until all ingredients are evenly distributed.
3. Divide the mixture into 8 equal portions.
4. Take each portion and shape it around a skewer, forming a sausage-like shape.
5. Preheat the grill or grill pan to medium-high heat.
6. Place the kebabs on the grill or grill pan and cook for 8-10 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the outside.
7. Remove from heat and let rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
Makes 8 kebabs
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 10g
Protein: 18g
Sodium: 460mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- If kasundi sauce is not available, a mixture of tomato paste, mustard, and Indian spices can be used instead.
Variations:
- Add diced bell peppers or jalapenos to the lamb mixture for added flavor and texture.
- Serve the kebabs with a side of tzatziki sauce or raita for a cooling contrast to the spicy kasundi sauce.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- If using metal skewers, be sure to use oven mitts or tongs when handling them as they will become hot on the grill.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kebabs on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh cilantro and sliced red onion.
Garnishes:
Fresh cilantro, sliced red onion
Pairings:
- Serve with a side of basmati rice and naan bread for a complete meal.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Basmati rice
- Naan bread
- Grilled vegetables
Troubleshooting advice:
- If the lamb mixture is too wet, add more breadcrumbs until it holds its shape around the skewer.
- If the kebabs are sticking to the grill or grill pan, lightly oil the surface before cooking.
Food safety advice:
- Be sure to cook the lamb kebabs to an internal temperature of 160°F to ensure they are fully cooked.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Kasundi is a popular Indian condiment made from mustard seeds, vinegar, and spices. It is commonly used in Bengali cuisine to add flavor and heat to dishes.
Flavor profiles:
Spicy, savory, slightly tangy
Serving suggestions:
Serve the kasundi lamb kebabs as a main dish for a family dinner or as an appetizer for a party.
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Region: Indian