Spicy Indian Seekh Kebabs

Spicy Indian Seekh Kebabs -

This recipe hails from North India. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.

Ingredients:

250g (9 oz) minced lamb or chicken
200g (7 oz) channa dhal
4 green chillies
handful chopped fresh coriander
handful chopped fresh mint
1 teaspoon turmeric
1 teaspoon chilli powder
1 dessertspoon cumin
1 teaspoon allspice
250ml (9 fl oz) water
50g (2 oz) fresh breadcrumbs
1 egg
1 dessertspoon salt
skewers
vegetable oil for frying (optional)

Method:

Add the meat, dhal, chillies, herbs, spices and water to a pressure cooker and cook according to manufacturer's instructions. Once pressure has been released, open the cooker and allow the mixture to cool slightly.
Once cooled, process the mixture along with the breadcrumbs, egg and salt.
Take handfuls of the mixture and wrap around each skewer, forming the shape of a sausage.
Shallow fry the kebabs in a large frying pan over medium high heat. Alternatively, brown the kebabs under the grill, turning once to brown on both sides.