Lamb Kebabs with 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 782 · Prot 45 · Carbs 85 · Fat 26
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 782 · Prot 45 · Carbs 85 · Fat 26
Global Eats
Ingredients
Kebabs
Lamb Mince
350 Grams
Fresh coriander
15 Grams
Shallots
1 Piece
Large green chilli
1 Piece
Ginger garlic paste
10 Grams
Soy sauce
9*10*11*
10 ML
Garam masala
4 Grams
Panko bread crumbs
10*11*12*
10 Grams
Sides
New potatoes
500 Grams
Spring onion
40 Grams
Coriander seeds
2 Grams
Cumin seeds
2 Grams
Chilli flakes
2 Grams
Lime
1 Piece
Green beans
150 Grams
Natural yogurt
4*
170 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *12 Lupin, *4 Milk
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) | 3532 / 782 |
| Fats (g) | 25.9 |
| of which saturated (g) | 15.4 |
| Carbohydrates (g) | 85 |
| of which sugars (g) | 16.6 |
| Fibers (g) | 12.2 |
| Proteins (g) | 45.4 |
| Salt (g) | 1.6 |
*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
- Chop the potatoes (skins on) into quarters.
- Cook them in a pot of salted boiling water for 15-18 min or until tender.
- Drain and set aside to steam dry in a colander.
2 Fry aromatics
- Meanwhile, finely chop the spring onion.
- Heat a pan over a medium heat with a generous drizzle of oil.
- Fry the spring onion, coriander seeds, cumin seeds and a pinch of chilli flakes (spicy!), for 1-2 min.
- Transfer to a bowl and reserve the pan.
Tip! Sensitive to spice? Go easy on the chilli flakes.
3 Bake potaoes
- Slice the lime in half.
- Roughly chop the coriander, stems included.
- Place the drained potatoes on a baking tray and lightly crush them with a fork.
- Drizzle with oil, season with salt, and bake in the oven for 15 min until crispy on the edges.
- Add the spring onion mixture, and bake for another 5 min.
- Remove the tray from the oven, squeeze some lime juice over and mix through half the fresh coriander, reserving the rest for the kebab paste..
4 Prep paste
- Meanwhile, peel and roughly chop the shallots.
- Deseed the green chilli (spicy!).
- Place the rest of the fresh coriander, green chilli (spicy!), ginger garlic paste, shallots, and soy sauce in a small blender and blend until smooth - This is your kebab paste.
- If needed, add a small splash of water.
Tip! Don't have a blender? Chop the coriander, chilli and shallot as finely as possible.
5 Make and fry kebabs
- Transfer the blended kebab paste into a mixing bowl, and add the lamb mince, panko, garam masala, and a pinch of salt and pepper.
- Knead for 2-3 min until thoroughly combined.
- With oiled hands, shape the lamb into kebabs.
- Return the pan to a medium-high heat with another drizzle of oil.
- Fry the kebabs for 5-7 min until cooked through.
6 Boil green beans
- Trim the green beans.
- Cook in a pot of salted boiling water for 3-4 min or until tender.
- Drain once cooked.
- Stir the yogurt until smooth and runny.
- Serve the Lamb Kebabs with Gunpowder Potatoes and Green Beans, with a side of yogurt.
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