Canterbury lamb picks with peanuts

Canterbury lamb picks with peanuts

Canterbury lamb picks with peanuts


  • lamb mince 450 Grams
  • garlic cloves, crushed 2 Nos
  • ground cumin 1 Teaspoons
  • ground coriander 1 Teaspoons
  • ground paprika 1 Teaspoons
  • spring onions, finely chopped 2 Nos
  • salt 1 Teaspoons
  • freshly ground pepper 1/2 Teaspoons
  • finely chopped peanuts 3/4 Cups
  • egg, lightly beaten 1 Nos
  • breadcrumbs 1/4 Cups
  • oil 1 Tablespoons
  • Coriander, plus extra to garnish 1 Tablespoons
  • lemon, cut into wedges, to serve 1 Nos
  • yoghurt 1/2 Cups
  • chopped mint 1/4 Cups
  • chopped fresh chilli 1 Tablespoons


. In a large bowl place the lamb, garlic, cumin, coriander and paprika, spring onion, salt, pepper, ½ cup peanuts, egg, breadcrumbs and combine well.

• . Divide the mixture into 12 balls. Shape each ball onto a skewer to make a kofta shape. Roll each skewer lightly in the remaining nuts. Refrigerate until ready to cook.

• Heat the oil in a pan or on a BBQ hotplate and fry the skewers a few at a time, turning to cook on all sides.

• To make yoghurt dip, combine yoghurt, mint and chilli in a small bowl.

• Serve the lamb skewers warm, with a sprinkle of coriander, a squeeze of lemon and yoghurt dip on the side.


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