Valentines Day, eh?
The Bard of Avon once asked if music was the food of love.
No, it isn’t, Bill. Stop being silly.
Food is the food of love. The clue is in the name.
Try feeding your passions with nothing more than a nice tune, and you’ll merely end up hungry as a wolfhound, and with a tummy rumbling like a broken boiler, a sure-fire romance killer.
No, in our opinion, nothing communicates your feelings of eternal devotion and adoration better than a good feed, and what better way to express these emotions than through the medium of an oven baked disk of tender meat, lovingly crafted with delicate herbs to tease the palate, and warming spices to set the heart racing.
Here you go then, you crazy love-struck fool, you. Thank me later.
- 500g minced / ground lamb
- 1 egg, beaten
- 2 tbsp finely chopped fresh coriander (cilantro)
- 2 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh chives
- 3 tbsp curry powder – see Notes
- Pre-heat the oven to 200C.
- In a large mixing bowl combine the meat, herbs, curry powder, and egg. Get your hands in the bowl and mix the ingredients very thoroughly, squelching the mixture between your fingers.
- Line a baking sheet with parchment. Taking slightly less than golf-ball sized lumps of the meat mixture, firstly form them into balls, and then flatten them out between the palms of your hand into disk shapes, about as thick as the tip of your little finger. From 500g of meat, I managed to make 15 disks.
- Place the kebabs on the baking tray, and place it in the middle of the oven. Bake the kebabs for 30 minutes, or until golden brown. Remove from the oven, and allow to cool slightly. Serve the kebabs with a Kachumber side salad.
The curry powder (or masala, to give it its proper name) is the thing that will decide the heat and ultimately the taste of your kebabs. If I were you, I’d head off to your friendly neighbourhood Indian or Pakistani grocer / supermarket, and get some of the Good Stuff they’ll no doubt have.