<a href="http://accessit-host.com/rednews24/wp-content/uploads/2014/10/004_lamb-bara-kebab.jpg"><img class="alignleft wp-image-151 size-full" src="http://accessit-host.com/rednews24/wp-content/uploads/2014/10/004_lamb-bara-kebab.jpg" alt="004_lamb+bara+kebab" width="620" height="385" /></a>Chef Maitra worked for 12 years with Taj Group of Hotels in India in a few cities.


<strong>Lamb Kofta</strong>

<strong>Ingredients:</strong>

1. Lamb - 250 gm
2. Onion - 20 gm
3. Cloves garlic - 2
4. Dried chilli flakes - 1 pinch
5. Fresh mint leaves - 3 gm
6. Parsley leaves - 3 gm
7. Paprika - 2 and a half gm
8. Ginger - 1 pinch
9. Ground cumin - 6 gm
10. Ground coriander - 1 pinch

<strong>Cooking method:</strong>

Take lamb mince, onion and garlic, chilli flakes, mint parsley, paprika, ginger, cumin and coriander in a bowl and mix them.

Shape the lamb mixture into sixteen 8 cm long sausages. Thread one sausage onto each skewer. Place them on a large baking tray. Then put the tray inside refrigerator for 20 minutes.

Heat an oiled barbecued plate high. Add koftas. Reduce heat to low. Start cooking and turn them occasionally for 10 minutes or until cooked through.

Transfer them to a large baking tray. Cover with foil. Rest it for five minutes.