Romy Hardeep Gill MBE is a British/Indian chef, the owner of Romy’s Kitchen and a regular food writer for the likes of the Independent. She is one of the few female Indian chef-owners on the UK’s restaurant scene and, in 2016, was appointed an MBE in the Queen’s 90th birthday honours list. Romy is busy working on her first cookery book and a couple of other exciting TV projects.

Ingredients

  • 500g lean minced lamb
    • 1 tsp cumin, ground
    • 1 tsp garam masala
    • 2 tsp anardana powder
    • 2 tsp white poppy seeds
    • 25g fresh coriander, chopped
    • 2 tsp garlic, grated
    • 2 green chillies, chopped
    • 2 tsp Rose Harissa
    • 1 tsp salt
    • 3 tsp sunflower oil

Mint & Coriander Chutney
• 50g mint
• 50g fresh coriander
• 1 green apple, diced
• 2 green chillies
• 1 tsp Rose Harissa
• 1 lime, juiced
• ½ tsp salt
• 30ml water

Ingredients

  • 500g lean minced lamb
    • 1 tsp cumin, ground
    • 1 tsp garam masala
    • 2 tsp anardana powder
    • 2 tsp white poppy seeds
    • 25g fresh coriander, chopped
    • 2 tsp garlic, grated
    • 2 green chillies, chopped
    • 2 tsp Rose Harissa
    • 1 tsp salt
    • 3 tsp sunflower oil

Mint & Coriander Chutney
• 50g mint
• 50g fresh coriander
• 1 green apple, diced
• 2 green chillies
• 1 tsp Rose Harissa
• 1 lime, juiced
• ½ tsp salt
• 30ml water

1

Put all the ingredients for the kebabs in a bowl and mix well. Cover the bowl with cling film and keep the marinated lamb mince in the fridge for 30 mins, before moulding them into kebabs, then put them back in the fridge.

2

Put all the ingredients for the chutney in the food processor and blitz until smooth. Set aside.

3

Preheat the grill to 200C and take the kebabs out of the fridge and insert the skewers.

4

Once the grill is hot, cook the kebabs on all sides until brown, which takes about between 7-8 mins. Make sure to rotate every 2 mins, to cook them evenly.

5

Once cooked, serve with pitta bread or a wrap and the mint and coriander chutney.

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