Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3342 / 800
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Meanwhile, peel and roughly chop the shallots. Roughly chop the coriander stalks (reserve the leaves!) and greenchilli. Place the coriander stalks, greenchilli(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, gingergarlicpaste, lambmince, soysauce and garammasala 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 springonion. Heat a pan over a medium heat with a generous drizzle of olive oil. Once hot, add the corianderseeds, cuminseeds and chilli flakes(spicy!). Fry for 1-2 min. Remove from the heat and set aside.
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 springonions 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 freshcoriander 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 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 gunpowderpotatoes with the greenbeans to the side.