Spicy Lamb Kofta Kebab

by Thana Sivasambu

Ingredients

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

Instructions

  1. Mix lamb, RUCI Pirattal Curry Past and thyme or parsley in mixing bowl
  2. Make 8-10 balls from the mixture and shape each one around a skewer, flattening to cover two-thirds of the skewers.
  3. 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.
  4. 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!

Top Tip

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.

 

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