Lamb Kebabs, Gunpowder Potatoes

and Green Beans

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Instructions

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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.

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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. 

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3 Make kebabs

Place the blended pasteginger garlic pastelamb mincesoy 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. 

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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 coriander seedscumin seeds and chilli flakes (spicy!). Fry for 1-2 min. Remove from the heat and set aside. 

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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 onions and 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. 

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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 and cook them in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve the kebabs over the gunpowder potatoes with the green beans to the side.

Tips for fussy eaters

Go easy on the chilli and serve with a dollop of natural yogurt!

Pro tip

Not got a blender to hand? Chop the coriander, chilli and shallot as finely as possible!

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!

Cooking Time: 40 min

Equipment Required: Blender

Cals 567 · Prot 40 · Carbs 55 · Fat 26

Dairy-Free

Ingredients

Number of people

Kebabs

Lamb mince 350 Grams
Shallots 1 Piece
Fresh coriander 15 Grams
Large green chilli 1 Piece
Ginger garlic paste 10 Grams
Soy sauce 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

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!

Cooking Time: 40 min

Equipment Required: Blender

Cals 567 · Prot 40 · Carbs 55 · Fat 26

Dairy-Free

Instructions

photo

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.

photo

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. 

photo

3 Make kebabs

Place the blended pasteginger garlic pastelamb mincesoy 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. 

photo

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 coriander seedscumin seeds and chilli flakes (spicy!). Fry for 1-2 min. Remove from the heat and set aside. 

photo

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 onions and 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. 

photo

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 and cook them in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve the kebabs over the gunpowder potatoes with the green beans to the side.

Tips for fussy eaters

Go easy on the chilli and serve with a dollop of natural yogurt!

Pro tip

Not got a blender to hand? Chop the coriander, chilli and shallot as finely as possible!

Ingredients

Number of people

Kebabs

Lamb mince 350 Grams
Shallots 1 Piece
Fresh coriander 15 Grams
Large green chilli 1 Piece
Ginger garlic paste 10 Grams
Soy sauce 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
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