UK BBQ Mag Summer 2017 - Page 24



If you've not already purchased Dan Toombs Best Selling "The Curry Guy" book, then maybe this recipe taken from its very pages may help to convince you. As well as recreating many of our favourite British Indian Restaurant recipes, there are a number of fantastic Grilling and Barbecue dishes - Here's one of our favourites below.


1kg/2.25 lb of lean minced lamb

2 tbsp of green chilli paste

2 onions, finely chopped

1 tbsp of freshly roasted, ground coriander

1 tbsp of garam masala (opp. page)

Large bunch of coriander, finely chopped

1 tsp of salt

Place the lamb mince in a large bowl. Mix in the remaining ingredients and begin kneading the mixture with your hands.Once well mixed begin pressing down on the meat, scraping it agasint the bottom of the bowl. The meat should streak against the bottom of the bowl giving a "lace" texture, which should take 5 mins.

Form the mixture into meatballs the size of a tennis balls. Slide the meatball onto a large, flat skewer and squeeze with a wet hand into a sausage shape around the skewer (see left). Turn the skewer over and do the same, squeezing again with your hand to make it longer. Continue until you have a long kebab with visible finger marks that is firmly attached to the skewer. Repeat with the rest of the mixture.

Heat your grill for direct heat and place the kebabs over the heat. Char well on one side, then flip over and cook the other side untl nicely blackened and cooked through. Serve with Salad, raita and/or chuntey. For more serving suggestions, check out Dan's book!

Green Chilli Paste

Using your favourite green chillies (like birdseye or bullet chillies are great) Simply blend the amount you require with just enough water to make a paste. This paste can be frozen in ice-cube trays for future use.


Photo Credit Kris Kirkham @KrisKirkham