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Add a photoLemongrass, to impart the flavorful notes and to mould the flavored minced lamb, after which grilled over a portable grill and paired with a simple cucumber yoghurt salad.
Ingredients
- 400g minced lamb
- 6 sticks of lemongrass (lightly crush the white thick end)
- Spices
- 1 tsp plain chilli powder
- 1/2 tsp garam masala (or all spice powder)
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp onion/shallot paste
- Salt for taste
Directions
- Mix lamb with all the spices and salt.
- Knead lightly till the mixture comes together.
- Divide into 6 portions.
- Roll each into a sausage shape.
- Flatten the mixture on the palm of your hand.
- Lay a lemongrass down to the centre, towards the lightly crushed white end.
- Bring the mixture together and mould tightly to enclose it.
- Gently roll to even it out.
- Heat portable grill (non-stick will be good) and pour a little oil over.
- Grill on both sides to thoroughly cook the meat.
- Serve immediately with salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 2 servings | |
| Calories 383 | |
| Calories from Fat 261 | 68% |
| Total Fat 29.0g | 36% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 105mg | 4% |
| Potassium 438mg | 13% |
| Total Carbs 2.41g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.24g | 0% |
| Protein 27.18g | 43% |
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