Lahori Style Double Lamb Seekh Kebab Rolls
with Gunpowder Fries and Pickled Shallot Salad
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- May contain traces of allergens
Lahori seekh kebab rolls are a beloved Pakistani street food featuring smoky, tender minced meat kebabs wrapped in flaky paratha, then laden with spicy green chutney, sliced onions and often mayonnaise or yoghurt. Gunpowder potatoes are a popular, spicy Indian potato side dish that we've made into fries for an easy, handheld side.
Ingredients
450 grams
Potatoes
1 sachet(s)
Gunpowder Spice Mix
(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)
1 unit(s)
Echalion Shallot
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Intense™ Tomato
400 grams
Lamb Mince
1 sachet(s)
Lahori Style Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
30 grams
Green Chutney
30 grams
Yoghurt Sauce
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the gunpowder spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve, peel and slice the shallot as thinly as you can.
Pop it into a medium bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.
Trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks.
In a large bowl, combine the lamb mince and Lahori style spice mix. Season with pepper and mix with your hands.
Shape into mini sausage shapes, 8 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto a large baking tray.
Add the kofta tray onto the top shelf of your oven and bake until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, heat a large frying pan on high heat (no oil).
Once hot, dry-fry your tortillas for 1 min on each side (see ingredients for amount). You want your tortillas to char slightly, but keep an eye on them.
Once lightly charred, spread each one with the butter (if you have any), then pile them up on a plate. Cover with foil to keep warm, then set aside.
Lay a chapati on a clean surface. Arrange 4 of the seekh kebabs in a line down the centre. Top with a small handful of baby gem and pickled shallot, then drizzle over the green chutney and yoghurt sauce.
Fold the bottom edge over the filling, then roll up tightly from one side to the other. Wrap the lower half in foil to hold it together. Repeat with the remaining chapatis to make 2 rolls per person.
Mix the tomato into the remaining pickled shallot, along with the remaining baby gem and a drizzle of oil.
Serve the kebab rolls with the gunpowder fries and salad. Dollop the mayo (see pantry) on the side for dipping to finish.
