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    Rose-Scented Lamb Kebabs With Pepper

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    Rose-Scented Lamb Kebabs With Pepper

    North India has a great variety of kebabs – all are highly spiced, and some are cooked in clay ovens that use charcoal and produce flavours not unlike those created by a barbecue.

    • Preparation time: 25 minutes, plus marinating
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 37-40 minutes, plus marinating

    Makes: 10


    • 1 Onion, finely chopped
    • 1 tsp Hot chilli powder
    • 1 tsp Ground turmeric
    • 1 tbsp Garam masala
    • 1 tsp Ginger purée
    • 1 tsp Garlic purée
    • 1 tsp Ground cumin
    • 300g Minced lamb
    • To serve
    • Rose water, to drizzle
    • ½ Red onion, thinly sliced
    • 1 tbsp Chopped mint


    1. Using your hands, combine all the ingredients in a large bowl with salt and coarse ground black pepper; knead the mixture and marinate for at least half an hour, or overnight if you have time.
    2. Divide the mixture into 10 equally sized balls. Wet your hands and mould each one around a metal skewer in a sausage shape about 10cm long.
    3. Cook the kebabs on a hot barbecue for 12–15 minutes until cooked through; turn them regularly so they cook evenly. To serve, sprinkle with the rose water and scatter with red onion and mint.

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