Lamb Kebab (Serves 6)


1-1/2 lbs. boneless lamb cubes
1 tsp. crushed garlic
1 tsp. finely grated
fresh ginger
2 tsp. salt
1-1/2 tsp. garam masala (spice medley of cumin, ginger, coriander,
cardamom, nutmeg, pipli, cloves, cinnamon, turmeric powder)
2 tbsp. roasted chick peas flour
2 tbsp. ground almonds
2 tbsp. finely chopped fresh coriander
2 fresh green chilies, seeded and finely chopped
2 tbsp. yogurt
1 tbsp. lemon juice


  • Place the cubes in to the cup of the Super Chopper. Turn on the chopper in short bursts until meat is finely minced.
  • Remove the minced meat in to a mixing bowl.
  • Place the onion, mint, cilantro, ginger and chilies into the cup of the Super Chopper. Chop these ingredients.
  • Remove chopped ingredients with minced lamb. Season with cumin, coriander, paprika, cayenne, and salt.  Cover, and refrigerate for 2 hours.
  • Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
  • Preheat grill for high heat.
  • Brush grate liberally with oil, and arrange kabobs on grill.
  • Cook for 10 minutes, or until well done, turning as needed to brown evenly.