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How to make lamb mince kebabs

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If you haven't eaten at London's Cinnamon Kitchen you either a. Don't live in London or b. Need to sort that out right away. Possible pick of their dishes is the kebab. And here's how to DIY it up a notch...

Ingredients: 500 g minced lamb or diced bone less lamb, ¼ tsp cumin seeds, 2 green chillies, 5-8 fresh coriander stems, 3 garlic cloves, ½ inch ginger, peeled, 20 g processed cheddar cheese, ½ tsp red chilli powder, 1 tsp salt

Method: Mix the diced lamb and other ingredients together and pass through a mincer. Rub well to get an evenly spiced mince. If you are using a food processor, run the spices first and add lamb mince at the end so as to maintain the coarse texture.

To cook you need a barbeque and a skewer. Divide the mince into 4 equal parts, take a thick skewer and using your fingers slowly spread the mince on to the skewer covering it for 8-10 inches long. You can use water to wet your hands to avoid sticking and run over the mince to smoothen the outer texture. Thick kebabs are the key so as to keep it juicy. Now cook the kebab on the barbeque for about 8-10 minutes, turning regularly to cook evenly.

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