½ kg lamb mince (Wash and drain)1 red chilli (deseeded)1 green chilli 1 teaspoon garlic 1 ½ teaspoon ginger½ - ¾ teaspoon salt (taste, because cheese is salty)½ teaspoon chilli powder½ teaspoon arad (Turmeric)1 teaspoon dhana jeeru (cumin) powder¼ cup finely chopped coriander1 small onion 1 egg1 teaspoon chana flour1 ½ teaspoon oilBoiled water to steam the kebabsGrated cheese (Gouda in 🇿🇦and coloured mature cheddar in 🇬🇧)1 tub Philadelphia cheese
1.) Coarsley crush/dice the chillies, onions, ginger and garlic and add it to your washed and drained mince. 2.) Then add the salt, chilli powder, arad (Turmeric), dhana jeeru (cumin),Coriander, chana flour and egg - mix well and keep in the fridge while you prepare the cheese filling. 3.) Scoop small spoonfuls of Philadelphia and roll them into a ball, then roll them into grated cheese - place them in the freezer for about 30mins or until they’re solid. 4.) Place some of the mince mixture on the palm of your hand, add a ball of cheese in the middle of it and roll into a ball again. 5.) Heat the oil with about 1 ½ teaspoon boiled water in a non-stick pot, then add the kebabs to this. 6.) Top with a little more boiling water, ¼ of the kebab (from the bottom should be covered) with water so it can steam and cook through. 7.) Cover with a lid and leave to steam on medium heat until the kebabs are cooked throughout (turn the kebabs once). 8.) Serve with salad, and/or chips, garlic naan, lemon butter sauce.
INFO & TIPS
I cook about 1/2tsp of the mince mixture in the microwave for abt 30 seconds to taste the salt