Photography Andy Arnfield – The Gourmet Grocer
OK I know we are moving away from something conventional, but I’m sure you will love it! We have all heard of the famous British dish, toad in the hole, made by cooking delicious pork sausages in Yorkshire pudding batter. I thought however, I would incorporate this institution with my favourite cuisine Indian in the vise of lamb seekh kababs. Cooking the delicious lamb kababs in the fluffy spiced up Yorkshire pudding then topping with mint raita, mango chutney plus fresh onion tomato salad is simply delicious. I hope you enjoy this as much as we do and challenge you to not to scoff more than just one ;0)
1 kilo lean minced lamb
2 tablespoons green chilli paste
1 onion finely chopped
1 tablespoon freshly roasted and ground coriander powder
1 tablespoon garam masala
1 large bunch finely chopped fresh coriander
1 teaspoon salt
Place the lamb mince in a large bowl
Mix in the other ingredients and begin working the minced lamb with your hands.
When all the ingredients are nicely mixed
Once it’s all ready, after about five minutes of kneading, form the meat into kebab shapes. If you have large skewers , be sure to squeeze the meat onto the skewers.
Place the sheek kebabs over hot coals or grill, turning regularly until the meat is cooked through.
Yorkshire Pudding Batter
1 cup flour
1 cup milk
1 cup eggs
1tbs curry powder
salt and pepper to season
Whisk all together and let rest for one hour
To make your Indian toad in the hole, preheat your oven to 200C degrees slice your cooked seekh kabab and fill half a Yorkie tin and then cover with batter 3/4 way up the pan. Cook until golden brown and all puffed up. Serve immediately with tomato onion salad, mint raita and mango chutney