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The Indian Spice trail in Delhi with Manju Malhi

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Published on Jun 6, 2012

Recently, I visited a place called Khari Bauli to explore how many foodies in Delhi shop for their spices. I created a dish similar to the style of a famous eatery called Karims with the help of Aditya Banerjee. The extract is Edited by Will Halfacree.
The recipe is below.


Minced Lamb Kebabs
Serves 4

500g minced lamb
5cm/2in piece root ginger, peeled and grated
4 green chillies, finely chopped
1 tsp garam masala
1 tsp paprika
½ tsp salt
1 tbsp rapeseed or sunflower oil, plus extra for brushing the grill or barbecue rack

Soak 12 wooden skewers in cold water for 15 minutes. This prevents them burning when they are heated.
Put all the ingredients in a large bowl and mix well.
Preheat the grill to high and lightly grease the grill rack.
Divide the mince mixture into 12 equal portions. Wet your hands and shape each portion around a skewer, smoothing over the 'seam'. Place the skewers under the grill and grill or over the barbecue for 10-15 minutes, turning occasionally until the meat is cooked through. These kebabs can be cooked in advance and warmed in an oven at 180C/350F/gas 4 for 10 minutes.

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