Events and Celebrations

  • 375 g (12 oz) minced lamb
  • 1 onion, finely chopped
  • 2 teaspoons lemon juice
  • 1 egg, beaten
  • 2 tablespoons plain flour
  • 2 tablespoons chopped coriander
  • ½ teaspoon salt
  • oil, for brushing
  • 4 tablespoons natural yogurt
  • 1 tablespoon medium or hot curry powder
  • 1 garlic clove, crushed
  • red onion, finely sliced
  • red pepper, finely sliced
  • 1 tablespoon chopped parsley
  • 1 teaspoon paprika
  • lime wedges

Mix all the ingredients except for the oil in a large bowl until smooth. Divide the mixture into 6 and form into even-sized, sausage-shaped patties.

Make the marinade. Mix the yogurt, curry powder and garlic in a flat-based dish. Thread the patties on to oiled metal skewers and leave to marinate for 2—4 hours.

Remove the skewers from the marinade. Brush the patties with oil and cook on a medium-hot barbecue for 10—15 minutes, turning occasionally.

Serve hot, garnished with the onion, pepper and parsley, dusted over with paprika, and with lime wedges to squeeze over.

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