Lamb Kebabs, Gunpowder Potatoes
and Green Beans
Although potatoes and chillies are two of India's most-used ingredients, they were only introduced to the country in the early 17th century by the Portuguese!
Cals 804 · Prot 57 · Carbs 81 · Fat 36
Global Eats
40 min
Although potatoes and chillies are two of India's most-used ingredients, they were only introduced to the country in the early 17th century by the Portuguese!
Cals 804 · Prot 57 · Carbs 81 · Fat 36
Global Eats
Ingredients
Kebabs
Lamb Mince
350 Grams
Shallots
1 Piece
Fresh coriander
15 Grams
Large green chilli
1 Piece
Ginger garlic paste
10 Grams
Soy sauce
9*10*11*
10 ML
Garam masala
4 Grams
Olive oil
1 Tbsp
Sides
New potatoes
500 Grams
Spring onion
40 Grams
Olive oil
2 Tbsp
Coriander seeds
2 Grams
Cumin seeds
2 Grams
Chilli flakes
2 Grams
Salt
1 Tsp
Lime
1 Piece
Green beans
250 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3361 / 804 |
| Fats (g) | 35.6 |
| of which saturated (g) | 14.8 |
| Carbohydrates (g) | 81 |
| of which sugars (g) | 12.8 |
| Fibers (g) | 13.5 |
| Proteins (g) | 56.6 |
| Salt (g) | 1.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
- Preheat the oven to 220°C/200°C fan.
- Thoroughly wash the potatoes.
- Chop them into bite-size pieces.
- Cook them in a pot of salted boiling water for 12-15 min or until tender.
- Once cooked, drain and leave them to steam dry in a colander.
2 Prep
- Meanwhile, peel and roughly chop the shallots.
- Roughly chop the coriander stalks (reserve the leaves!) and green chilli.
- Place the coriander stalks, green chilli (spicy!) and shallots in a small blender and blend until smooth.
Tip! Not got a blender to hand? Chop the coriander, chilli and shallot as finely as possible.
3 Make kebabs
- Place the blended paste, ginger garlic paste, lamb mince, soy sauce and garam masala in a bowl.
- Knead for 2-3 min until thoroughly combined.
- With oiled hands, shape the lamb mix into kebabs.
- Refrigerate.
4 Make oil
- Finely chop the spring onion.
- Heat a pan over a medium heat with a generous drizzle of olive oil.
- Once hot, add the spring onion, coriander seeds, cumin seeds and chilli flakes (spicy!).
- Fry for 1-2 min.
- Remove from the heat and set aside.
Tip! Sensitive to spice? Go easy on the chilli flakes.
5 Bake potaoes
- Place the drained potatoes on a baking tray and crush them with a fork.
- Season with salt.
- Bake in the oven for 15 min.
- After 15 min, pour the oil over the potatoes, sprinkle them with the spring onion mixture.
- Bake for 5-10 min further, until crisp.
- Once crisp, remove the tray from the oven.
- Squeeze the lime juice over and tumble with the fresh coriander leaves.
6 Fry kebabs & boil beans
- Meanwhiile, return the pan to a medium-high heat (no need to wash it) with another drizzle of olive oil.
- Fry the kebabs for 5-7 min until cooked through.
- Meanwhile, trim the green beans.
- Cook them in a pot of salted boiling water for 3-4 min or until tender.
- Drain once cooked.
- Serve the Lamb Kebabs over the Gunpowder Potatoesand Green Beans.
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