Ingredients

• 500g/1lb 2oz mutton or lamb mince
• 1 onion
• finely chopped
• 1 fresh green chilli
• finely chopped
• 1 whole garlic clove
• peeled
• 1cm/½in piece fresh root ginger
• 1 free-range egg
• beaten
• 1 tsp crushed red chilli flakes
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• 1 tsp salt
• small handful fresh coriander
• chopped
• 2 tsp vegetable oil
• 2–3 green chillis
• chopped
• small bunch fresh mint leaves
• chopped
• ¼ tsp salt
• ½ tsp pomegranate powder
• 200g/7oz plain yoghurt

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Put the lamb mince in a large bowl. Add the onion and chilli.
• Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth
• add to the lamb and mix together to combine.
• Add the remaining ingredients and mix together to combine
• using your hands
• to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop.
• Using your hands
• divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil.
• Cook in the preheated oven for 15–20 minutes
• turning the kebabs halfway during cooking.
• Meanwhile
• for the mint sauce
• place the chillies
• mint
• salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine.
• Serve the kebabs hot with mint sauce alongside.