Now, let me continue with this special kebab made with the two core ingredients of lamb and lemongrass. Lamb is forever-always a favourite (lamb burger, lamb curry noodle, lamb kofta curry and lamb spinach spaghetti) and lemongrass is crazily growing in my little garden. This kebab is somewhat a close resemblance to the previous lemongrass chicken kebab as it is still lemongrass instead of wooden or metal skewers. Paired with a simple cucumber yogurt salad (vegetable raita, kerabu mangga or watermelon mint salad), I'm sure the juicy and succulent lamb with lemony scent is appealing and appetizing.
400g minced lamb
6 sticks of lemongrass (lightly crush the white thick end)
1 tsp plain chilli powder
1/4 tsp garam masala (or all spice powder)
1/2 tsp cumin powder
1/2 tsp fennel powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garlic paste
1 tsp ginger paste
1 tsp onion/shallot paste
Salt for taste
Mix lamb with all the spices and salt.
Knead lightly till the mixture comes together.
Divide into 6 portions.
Roll each portion into a sausage shape.
Flatten the mixture on the palm of your hand.
Lay a lemongrass down to the centre and towards the lightly crushed white end.
Bring the mixture together and mould tightly to enclose it.
Heat a portable grill (non-stick will be good) and pour a little oil.
Grill on both sides to thoroughly cook the meat.
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