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Keema kebabs with kachumber & mango chutney
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40g basmati rice
500g essential Waitrose New Zealand Lamb Mince
2 tbsp The Spice Tailor Original Mango Chutni,
plus extra to serve
½ tsp ground cumin
2 tbsp chopped fresh mint, plus extra to serve
1 cucumber portion, cut into small dice
4 Waitrose Classic Vine Tomatoes, seeded
½ red onion, very finely chopped
1 mild green chilli, seeded and finely chopped
Juice 1 lime
1 pack 2 The Spice Tailor
Plain Flame Baked Naans
1. Cook the rice in a large pan of boiling water according to the pack instructions. Cool under cold running water and drain well.
2. Place the rice in a large bowl and add the lamb, chutney, cumin and mint. Divide the mixture into 8 and firmly mould each into a flattish sausage shape around 15cm long. Grill for 15–20 minutes, turning occasionally until well browned and completely cooked through.
3. Meanwhile, stir together the cucumber, tomatoes, red onion, green chilli and lime juice to form the kachumber salad.
4. Warm the naan bread under the grill and cut each into 4 quarters. Wrap a keema kebab in each quarter of the naan, securing in place with a bamboo skewer. Serve with the kachumber, a spoonful of chutney and a scattering of mint.
The kebabs will also work really well using minced turkey in place
of lamb, and you can save time by swapping the cooked rice for
a large handful of fresh breadcrumbs.
Typical values per serving: