Beautiful minced lamb mixed with ginger, garlic, spices, fresh coriander, chilli and caramelised onions. Rolled into small kebabs and lightly pan fried so they are hot and crisp on the outside and soft on the inside… perfection!!
1. In a saucepan on medium heat with a little oil, sauté the chopped onion until dark brown and golden, drain on kitchen paper, set aside to cool
Ingredients
Instructions
2. In a large bowl add all the remaining ingredients and the cooled onions, mix well to combine
3. Cover and refrigerate for at least 5 hours or preferably overnight
4. Remove mixture from the fridge, roll into small bite size balls, I got about 32 in total from this quantity of lamb
5. Place a frying pan on medium-high heat, add a splash of oil and once the oil is hot, shallow fry (or air-fry) the kebabs until cooked through. Try to cook them in batches so you don’t overcrowd the pan
6. Drain on kitchen paper and serve immediately with a squeeze of lemon
7. Enjoy!