Spicy Lamb Kofta Kebab
500g Minced Lamb
1 Tbsp RUCI Pirattal Curry Paste
3 Tbsp Fresh Thyme or Parsley
8-10 Bamboo Skewers (Soaked in water of an hour or more, to prevent sticks from burning
- Mix lamb, RUCI Pirattal Curry Past and thyme or parsley in mixing bowl
- Make 8-10 balls from the mixture and shape each one around a skewer, flattening to cover two-thirds of the skewers.
- Place the kebabs on a baking tray, cover and refrigerate for at least 30 minutes; the longer the better. Can be made and refrigerated up to 12 hours in advance.
- Preheat the oven 200°C/400°F and reduce to 170°C/300°F before placing the kebabs inside and grill for 10-12 minutes turning halfway.
Serve hot with RUCI Spicy Tamarind Chutney, Salad and French fries.
OR push the meat out of the skewer on to a Tortilla wrap; add shredded lettuce, onions and a spicy RUCI Chutney, enjoy!
If you prefer a spicier kebab add an extra ¼ - ½ Tablespoon of RUCI Pirattal Curry Paste or 2 finely chopped green chillies in Step 1.