Bangladeshi kebabs
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Bangladeshi kebabs

About this recipe: Easy, tasty Bengali-style lamb kebab balls. Enjoy with salad, naan or chapati, or mix into rice or pilau rice instead of a curry (that's how I like it!).

Ingredients

Makes: 10 depends on size of balls

  • 1.5kg lamb mince
  • 1 onion, grated
  • 5 chopped green chillis, or to taste
  • 1 teaspoon garlic powder
  • 6 garlic cloves, crushed
  • 1 tablespoon ground tumeric (haldi)
  • 1 tablespoon ground cumin (zeera)
  • 1 tablespoon chilli powder
  • 1 tablespoon curry powder
  • big handful finely chopped fresh coriander
  • 1 tablespoon salt
  • any oil for frying

Method

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Wash the mince meat with cold water and leave it in a fine sieve to drain. Make sure the sieve has tiny holes,like a net, so the mince doesn't wash out. I do it till the water is almost clear!
  2. Put the mince, onion, green chillis, garlic powder, garlic, turmeric, cumin, chilli powder, curry powder, coriander and salt in a bowl. Mix all ingredients using your hands until everything is blended nicely.
  3. aAd a tablespoon of oil to bind the mixture and help you create balls. Roll balls of the mixture in your palms and flatten out to your liking. Mine are usually 1cm thick and 3 to 4cm diametre.
  4. Heat some oil, about 5mm deep or half the depth of balls, in a frying pan until slightly hot. Place the mince balls. Leave to cook on a slow heat and cover with lid if you like. Turn over after about 10 minutes. Check that meat is no longer pink at the centre.

Tip

Make sure the mixture is as dry as possible by draining mince properly, and even drain grated onion if possible so that the mixture stays together and doesn't split when frying. You may want to add an egg to help bind instead of using oil. You can deep freeze mince balls to use when you may have guests or if you make a big batch. Alter ingredients to your taste! You can use mince chicken instead of mutton or lamb.

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