Friday, February 12
Denise on Delia!
Following on from my previous post it has to be said that the result was not successful, to say the least. I added some polenta powder which made the kebabs too crunchy, I also added spices.....but far too many, a definate flop...
SO I decided to follow Delia's ingredients & method to the letter.
The result I must say was bland, very bland and far too moist...so I blitzed 2 slices of bread in the processer and added chilli, more masala and pepper. Result was lovely! I served with some creme freiche which I added lemon juice and pepper to....so the ammended recipe will read as such...
Shami Kebabs Nesbitt style
225g minced lamb
1 chopped onion
225g tinned green lentils, drained weight
1 heaped tablespoon masala
1 teaspoon salt flakes
1 tablespoon crushed black peppercorns, with a pestle and mortar
1 tablespoon chilli powder
1 small egg, beaten
1-2 tablespoons groundnut or other flavourless oil
1 rounded tablespoon seasoned flour
2 blitzed slices of bread to make breadcrumbs
Place the quartered onion in a mini-chopper and chop finely, then add half the lentils and switch on again till the lentils have become a purée – you will need to push them down a couple of times in the chopper as you go. Now combine the puréed lentils with the meat, the rest of the lentils, themasala, chill,i salt and crushed peppercorns.
Use a fork (or your hands) to mix everything well, then add the beaten egg an mix again. Now using your hands, form the mixture into 12 patties. To cook them heat 1 tablespoon or the oil in a large frying-pan and, when it’s hot, dip the patties into seasoned flour and fry them for 2-3 minutes on each side, adding more oil if necessary.Finish off in the oven or just miss the pan bit out and cook in oven.Serve as above, with some mango chutney on the side.
Green salad would be nice or a simple dip!