1695: Coronation Recipe For Lamb Kebabs

<div>Are you ready for a long weekend of celebrations?<br> <br> Well, whether you’re planning for a cosy tea party or a lively street party, you definitely can’t go wrong with a delicious recipe that can be shared with everyone. <br> <br> Sharing her perfect Coronation Weekend recipe for her lamb kebabs is blind chef and author Kim Jaye.<br> <br> <strong>Ingredients: </strong> </div> <ul> <li>450g of lean lamb mince</li> <li>1 small onion, peeled and finely diced</li> <li>3 cloves of garlic, peeled and finely chopped</li> <li>3 small green chilis, finely chopped</li> <li>A handful of fresh coriander, finely chopped</li> <li>1 teaspoon of salt</li> <li>1/2 teaspoon of chili powder</li> <li>1/4 teaspoon of turmeric powder</li> <li>1/2 teaspoon of garam masala powder</li> <li>1 teaspoon of cumin seeds</li> <li>5-7 slices of bread, blitzed into breadcrumbs</li> </ul> <div><strong>Method:</strong></div> <ol> <li>Place all the ingredients into a mixing bowl and mix together. The mixture should clump together when squeezed. If it doesn’t, add in more breadcrumbs to help it bind together.</li> <li>Form into 2-3 inch sausage shapes.</li> <li>Refrigerate for at least 30 minutes.</li> <li>On a baking tray lined with greaseproof paper, cook in the oven at about 180°C for approximately 30 minutes or until brown and cooked through. Turn halfway through cooking.</li> <li>Serve the lamb kebabs either on their own, or in pittas, wraps or naan bread with mint sauce and salad.</li> </ol> <div>Image shows Kim's delicious Lamb kebabs served inside a toasted pita bread and with a side of mint chutney.</div>