BE yellow curry paste 35g.
Lamb 200g.
Salt 1/2 Tsp.
Sugar 1/2 Tbsp.
Onion 1/2 pce.
Egg 1 pce.
Fresh coriander leaves 1 handful.
VG oil 2 Tbsp.
Cucumber Salad
Yogurt 1 cup.
Cucumber 1/2 pce.
Onion 1/2 pce.
Tomato 1/2 pce.
Coriander 1 Tbsp.
Mint 1 Tbsp.
Salt 1/4 Tsp.
pepper 1/4 Tsp.
Chutney Mint Sauce
Vinegar 80g.
Sugar 70g.
Salt 4g.
Garlic 16g.
Mint 1/2 handful.
Coriander root 4 stem.
Coriander 1/2 handful.
Ginger 1 Tbsp.
Green chili 1 Tbsp.
Cooking Steps
Preparation :
1. In a mixing bowl, combine together the ground lamb with the egg yolk, BE yellow curry paste, salt, sugar, chopped onions and coriander leaves.
2. Heat vegetable oil in a frying pan.
3. Shape the lamb mixture into small patties and sear them into the hot frying pan or a grill.
For the Cucumber salad :
4.Mix together the yogurt, diced cucumber, chopped onions, diced tomatoes, coriander leaves and mint in a bowl. Stir until well combined and season with a sprinkle of salt and pepper.
Chutney Mint Sauce :
5. In a saucepan, bring vinegar to a boil and then add sugar and salt. Turn off the heat once they are completely dissolved and set aside to cool down.
6. In a mortar, pound the coriander roots, ginger and garlic first until they're combined, then add Green chili, coriander leaves and mint to the mixture to be roughly pounded together.
7. Serve the kebabs with the cucumber salad and Chutney mint sauce on the side as a dip.
