From Canadian Living: The Barbecue Collection 
Printable Recipe
Prep time: 5-10 minutes
Fridge time: 2 – 24 hours
Serves 4
Ingredients:
½ cup raw cashews
1-6 hot peppers, seeded & chopped (we like ours mild so I went with 1)
½ onion, chopped
2 tbsp fresh ginger, grated
2 tbsp vegetable oil (book called for melted butter)
1 egg
1 egg yolk
½ tsp salt
1 tsp turmeric
½ tsp black pepper (book called for white)
¼ - ½ tsp cayenne pepper
1 ½ tsp garam masala (I used Kashmiri masala from Epices de Cru, the book also suggested making your own – ¼ tsp each ground cardamom, cinnamon, cloves, cumin, nutmeg & black pepper)
1 ½ lb/750g ground lamb
1/3 cup fresh cilantro/coriander, finely chopped
Directions:
1. In a food processor, puree the cashews, hot peppers, onion, ginger, and oil. Whisk together the egg and yolk and add to the cashew paste along with the rest of the spices (everything up to the lamb). Pulse until blended.
2. Transfer to a large bowl add the lamb & cilantro and blend well. Refrigerate for at least 2 hours or overnight.
3. With moistened hands, shape into small sausages. The book suggests ¼ cup measure and threading each lengthwise onto a skewer. Since I didn’t have any skewers, I just shaped them into sausages and placed them on a hot BBQ grill that I had oiled first.
4. Grill, covered over medium heat, turning once or twice until no longer pink inside (about 12 minutes). I used a spatula to carefully turn them so they wouldn’t crumble.
Serving: I served them with warm naan bread and a Indian Spiced Coleslaw
Fridge time: 2 – 24 hours
Serves 4
Ingredients:
½ cup raw cashews
1-6 hot peppers, seeded & chopped (we like ours mild so I went with 1)
½ onion, chopped
2 tbsp fresh ginger, grated
2 tbsp vegetable oil (book called for melted butter)
1 egg
1 egg yolk
½ tsp salt
1 tsp turmeric
½ tsp black pepper (book called for white)
¼ - ½ tsp cayenne pepper
1 ½ tsp garam masala (I used Kashmiri masala from Epices de Cru, the book also suggested making your own – ¼ tsp each ground cardamom, cinnamon, cloves, cumin, nutmeg & black pepper)
1 ½ lb/750g ground lamb
1/3 cup fresh cilantro/coriander, finely chopped
Directions:
1. In a food processor, puree the cashews, hot peppers, onion, ginger, and oil. Whisk together the egg and yolk and add to the cashew paste along with the rest of the spices (everything up to the lamb). Pulse until blended.
2. Transfer to a large bowl add the lamb & cilantro and blend well. Refrigerate for at least 2 hours or overnight.
3. With moistened hands, shape into small sausages. The book suggests ¼ cup measure and threading each lengthwise onto a skewer. Since I didn’t have any skewers, I just shaped them into sausages and placed them on a hot BBQ grill that I had oiled first.
4. Grill, covered over medium heat, turning once or twice until no longer pink inside (about 12 minutes). I used a spatula to carefully turn them so they wouldn’t crumble.
Serving: I served them with warm naan bread and a Indian Spiced Coleslaw
No comments:
Post a Comment