Directions
Easter is still a few days away, so today we will focus on a classic lamb recipe from India: lamb kebabs with cumin.
India, kebab, Easter?
Of course, the Indians are masters in cooking lamb in a thousand ways and thanks to the flavor of spices such as cumin, coriander and cardamom, the dishes are always original and tasty, mottled with sweet and pungent spices, but never too hot.
You don’t live on kebabs alone, however, divine they may be. Well, since the arrosticini have come out, we can say that today’s recipe, cumin lamb kebabs with aubergine puree, are the Indian equivalent of the Abruzzo arrosticini, the most typical dish, the skewers that must never be missing on the table.
The combo of garlic, lamb and cumin is spatial, a sweet and aromatic mixture that is lost in the wild sweetness of lamb meat, which is very refined, so much so that it can be eaten even by those who do not like this type of meat very much.
Ingredients for lamb kebabs with cumin, garlic and dill
- 600 grams of minced lamb
- 50 grams of finely chopped onion
- 1 minced clove of garlic
- 1 sprig of chopped dill
- 15 grams of salt
- 6 grams of freshly ground cumin
- 6 grams of freshly ground pepper
For the eggplant puree
- 2 eggplants
- 2 cloves of garlic
- 200 grams of Greek yogurt
- 15 grams of lemon juice
- 1 teaspoon of salt
- 5 grams of freshly ground pepper
How to make cumin, garlic and dill lamb kebabs
As you may have noticed from the photos, these kebabs are the classic skewers made with minced meat, not those made into pieces, but the beauty is that by mixing meat and spices and forming elongated “meatballs” the flavors blend perfectly.
Prepare all the ingredients: wash and chop.
Let’s start with the kebabs: take the lamb pulp, the leg is perfect, and grind it yourself, or have it ground by the butcher, but never buy the pre-made minced meat!
In a bowl, mix the lamb meat, onion, garlic, salt, pepper, cumin, dill with your hands. Knead for a few minutes.
Small parenthesis: if you want to make lamb burgers, this is the right moment. Make meatloaf and then mash it. Closed parenthesis.
To make kebabs, place the meat on a plate and divide it into 4 long sausage strips, giving it a cylindrical shape. I recommend compacting the meat well, which must be free of internal cavities. Approximately the cylinder should be 2.5 cm wide. Stick the skewer.
Cover with cling film and leave to rest in the refrigerator for at least 2 hours, this step is essential to allow the meat to compact.
Meanwhile, let’s prepare the aubergines. Grill them for 20-30 minutes, turning them every 5 until each side is charred. Remove the skin and let it cool. Clean them of any traces of burning.
Cut the aubergines into pieces and blend them until you get a creamy puree.
Put the puree in a bowl and add the yogurt, garlic, lemon juice, salt and pepper. A touch of paprika is not bad if you taste it.
The puree should be soft enough, but if it gets too watery, add more yogurt to compact it.
Oh, now let’s move on to the skewers. For the occasion, I inaugurated my new purchase, a support to fix the skewers so that they are not in contact with the grill.
If you don’t have the support, don’t worry, a couple of bricks wrapped in tinfoil and that’s it! You could also cook them on the grill, but the grill should be perfectly clean and the skewers super greasy.
Cooking the skewers
Allow to grill 4 minutes per side, 8 minutes in total for optimal cooking.
During the last few minutes of cooking, put the puree in a saucepan, near the skewers, so that it heats up.
Now serve the skewers directly on the plates accompanied by Indian bread, naan, warm and fragrant. Each diner will decide whether to eat from the skewer or have a Panozzo!
Which wine to pair with lamb kebabs?
We choose a warm, persuasive, spicy wine with firm tannins such as the Sangiovese Torre di Ceparano from Fattoria Zerbina. If you prefer a lighter wine, but spicy and very fragrant, opt for nectar such as Lacrima di Morro.
If you want to combine a cocktail, choose the warm and enveloping taste of Boulevardier.
