Fancy something comforting as we work our way through the January blues? Why not try this recipe for Koobideh kebab from Deepak Kumar, Head Chef at Qavali, the Indo Persian fine dining restaurant in Brindley place.
Ingredients:
- 1 kg lamb mince
- 2 medium white onions
- I tsp saffron
- 6 cloves of garlic, pasted
- 100gms butter, melted
- ½ tsp black pepper
- ½ tsp rose water
- ½ tsp sumac
- Salt – to taste
Method:
Mix all the dry ingredients with lamb mince. Puree the onions and then strain discarding any water. Mix with the garlic paste and rose water then add to the mince, kneading till all the ingredients are combined.
Divide the mince into 5 portions, shape onto skewers and cook over charcoal grill or barbecue whilst basting with the melted butter. Cook until meat is tender then enjoy with lavash bread or rice.