A kebab is Middle Eastern grilled or fried meat. There have been many spin offs by many different nations/regions. I want to share a North Indian Moghul influenced dish called Harra Kebab. Harra means green and the colour of the meat, in my case Northern Irish minced lamb from LIDL, had a green tinge-very Irish!!!!
I started with the green component. Into my magic bullet I put green leaves coriander, fenugreek, spinach, basil and mint and blended with ginger, garlic, salt and pepper and ground cumin, cinnamon, clove and cardamom.
I added this to 400g of the lean minced lamb and a finely diced onion. To help bind the mixture I added some plain flour. I shallow fried the round patty shaped kebab and the long sausage shaped kebabs until they coloured (as per pictures-about 10-15 mins, turning occasionally). I served up in pitta pockets with salad and mint sauce…….Yummy.
The Belfast Food Man
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