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SEEKH KEBABS WITH GUNPOWDER POTATOES

Our Seekh Kebabs, inspired by the modern Indian tapas revolution, are served with smashed potatoes in a “Gunpowder” style spice blend, drizzled with a hot and tangy chutney and topped with herbs.

Serves 2

Medium

670kcals

A fragrant, fruity blend of mango, lime & ginger

Chaat Masala ChutneyA lively mix with cumin, coriander seed & chilli

Gunpowder SeasoningGalouti-kebab inspired spices with lamb stock

Seekh Kebab Paste

30

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SEEKH KEBABS WITH GUNPOWDER POTATOES

500g mini baby potatoes

1 small red oniongrated

300g beef mince

4 spring onionsthinly sliced

50g Greek yoghurt

serves 2

vegetable oil

• Coriander

• Sliced red chilli

• Salad

Heat the oven to 200C / fan 180C / gas 6 and get a pan of water on to boil for the potatoes.

1. Make the kebabs

• Boil the potatoes until tender (around 10 mins). Meanwhile, make the kebabs.

• Mix the Seekh Kebab Paste with the onion and the (optional) coriander. Add the mince and mix well. Divide the mince into 6-8 equal chunks and shape into sausage-shaped kebabs. Skewer them (optional) and put them on a lined baking tray. Keep aside.

2. Crush the potatoes

• Test if the potatoes are done by putting one on a board and pressing down onto it with a fork. The skin should split and it should fairly easily fl atten slightly, or break apart. When this happens, drain them all and let them dry in a colander for 1 min.

• Crush each one then toss them in a little oil and the Gunpowder Seasoning on a baking tray.

3. Make the chutney

• Put the potatoes and kebabs in the oven for 20-25 mins.

• Meanwhile stir the Chaat Masala Chutney with 2 tsps of water in a glass to loosen it.

When the potatoes are golden and the kebabs are browned and cooked through, serve and garnish with spring onion and more coriander. Lightly drizzle the chutney and the yoghurt over the potatoes and serve with your (optional) side salad.

SEEKH KEBABS WITH GUNPOWDER POTATOES

500g mini baby potatoes

1 small red onion

300g beef mince

4 spring onions

50g Greek yoghurt

If using wooden skewers, soak them in water before you begin to stop them burning in the oven.

• Beef for lamb, chicken or turkey mince

• Go easy on the Chaat Masala Chutney

serves 2

coriander

sliced red chilli

salad

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