By Freda Rumford from the July 2013 Edition
1 pound ground lamb
1 tablespoon grated garlic 1 tablespoon grated ginger 1 small onion, minced
1 green chili, finely chopped
1/2 cup finely chopped green mango 1 tablespoon dried celery leaves
1 tablespoon garam masala 1 teaspoon cardamom seeds A pinch of salt
A pinch of pepper
Neutral oil, for oiling the grill
Place the lamb, garlic, ginger, onions, chili, mango, celery leaves, garam masala, cardamom, salt and pepper into a bowl and mix well. Press about 2 heaping tablespoons of the mixture onto one end of each skewer to make “popsicles.” They can be oblong or round as long as they adhere to the skewers and don’t fall off during grilling.
Preheat a grill to medium-high and oil it. Grill the lamb popsicles until cooked through, 3 to 4 minutes per side.
Garam Masala: It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg and other spices. Bought in Indian stores or can be made at home
Celery leaves are a substitute for fenugreek leaves.. while doesn’t have the slight maple flavor, you can add a few drops of syrup
TOTAL TIME: 25 min YIELD: 8-12 Skewers
Prep: 15 min Level Easy
Inactive Prep: — Cook: 10 min