Kebab Curry – Cashmere

For the kebabs, chop the minced lamb again or possibly put it through a meat grinder, it should be very fine.

Mix the ground fennel and ginger. Remove the cardamom seeds from the capsules and crush them in a mortar. Put all the spices together with the meat in a large enough bowl and mix thoroughly. Add oil, salt as well as the egg and prepare into a smooth meat dough.

Have a baking bowl of warm water ready to dip your hands in to shape the kebabs. Remove a handful of meat dough, about the size of a lime, and shape into a 7 1/2-inch sausage. Place the meat rolls side by side on a flat plate. This will make 30 meat rolls, which will shrink to about 5 cm when cooked.

Whip the yogurt for the sauce and set aside.

In a shallow saucepan with at least 25-30 cm ø, so that the kebabs have plenty of room, heat the oil over low heat.

Sauté the cloves as well as the cinnamon stick, after 1 minute add the tomatoes and saute until their liquid has completely evaporated. Fold in the paradeis pulp.

Mix in the chili spice and saute for 1 minute. Add the yogurt and ground ginger and cook for 5 minutes, stirring continuously so that the yogurt does not curdle.

Then add the hot water and bring to a boil. Carefully place the kebabs side by side and cook over low heat for approx. 20 min.

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