Lamb Kebabs

First introduced by the Muslims, kebabs have now become a favourite Indian dish.

Serves: 6-8

Ingredients:

For the kebabs

900 g lean minced (ground) lamb
1 large onion, roughly chopped
5 cm piece fresh root ginger, chopped
2 garlic cloves, crushed
1 fresch green chillie, finely chopped
1 tsp chilli powder
2 tbsp chopped fresh coriander (cilantro)
1 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1 egg
1 tbsp natural (plain) yogurt
1 tbsp oil
mixed salad, to serve

For the raita

250 ml natural (plain) yogurt
½ cucumber, finely chopped
2 tbsp chopped fresh mint
¼ tsp salt

Method:

1. Put all the ingredients for the kebabs, except the yogurt and oil, into a food processor or blender and process until the mixture bind together. Spoon into a bowl, cover and leave to marinate for 1½ hour.

2.  For the raita, mix together all the ingredients and chill for at least 15 minutes in a refrigerator.

3. Preheat the grill (broiler). Divide the lamb mixture into eight equal portions with lightly floured hands and mould into long sausage shapes. Thread on to skewers and chill.

4. Brush the kebabs lightly with the yogurt and oil and cook under a hot grill for 10-15 minutes, turning occasionally, until brown all over. Serve the kebabs on a bed of salad accompanied by the raita.

Fish Cakes

Goan fish and shellfish are skilfully prepared with spices to make cakes of all shapes and sizes, whereas the rest of India makes fish kababs. Although haddock is used in this recipe, you can use other less expensive white fish, such as coley or whiting.

Makes: 15-20

Ingredients:

450 g skinned haddock or cod
2 potatoes, peeled, boiled and coarsely mashed
4 spring onions (scallions), finely chopped
4 fresh green chillies, finely chopped
5 cm /2 in piece of fresh root ginger, crushed
a few fresh coriander (cilantro) and mint sprigs, chopped
2 eggs
dry breadcrumbs, for coating
vegetable oil, for shallow-frying
salt and ground black pepper
lemon wedges and chilli sauce, to serve

Method:

1. Place the skinned fish in a lightly greased steamer and steam gently until cooked. Remove the steamer from the heat but leave the fish on the steaming tray until cool.

2. When the fish is cool, crumble it coarsely into a large bowl, using a fork. Mix in the mashed potatoes.

3. Add the spring onions, chillies, crushed ginger, chopped coriander and mint, and one of the eggs. Mix well and season to taste with salt and pepper.

4. Shape into cakes. Beat the remaining egg and dip the cakes in it, then coat with breadcrumbs. Heat the oil and fry the cakes until brown on all sides. Serve as an appetizer or side dish, with the lemon wedges and chilli sauce.