Spicy seekh kebabs

Yes, it's nearly 40 degrees here in Perth today but I need to toughen up, I have Christmas cooking to do!  The hotter the weather the spicier my food seems to become... actually that applies when it gets colder too... so I don't think the weather matters - I need my food hot!  These seekh kebabs are easy to make and great to grill or BBQ, perfect served with a big salad and flat breads.  To make around 12 skewers, you will need:

500 grams of good quality lamb mince

6 large green chillies

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 a medium sized onion

1 teaspoon of grated fresh turmeric or 1/2 teaspoon powdered turmeric

1 teaspoon each of crushed ginger and garlic

Juice of half a large lemon

1/3 cup each or chopped fresh coriander and mint leaves

1 teaspoon of salt

1 tablespoon of oil 

bamboo skewers (soaked for 30 minutes)

Take all the ingredients except the lamb and whiz them up to a thick paste in a food processor.  The thermomix is good, and I have been using my Nutribullet which works perfectly.  

Place lamb in a large bowl, add the marinade paste, get in there with your hands and mix it all really well... knead it like dough for a couple of minutes until everything is really combined and the lamb is soft and mushy.  Cover and keep in the fridge overnight if you can, or for as long as you have before cooking.

To make the kebabs, take a small handful (a quarter cup or so) of the mince in your hand, roll it into a ball and then mould them slowly into a long sausage shape.  Place a skewer into the middle, push it down gently and then shape the mince around it so wraps around the skewer.  

Flatten the kebab slightly so it will sit flat, and place on an oiled grill tray under a hot grill or BBQ plate for 10 minutes on each side or until lovely and brown.

Serve with lots of lemon juice and fresh herbs.

Easy veggie curry

No matter what time of year it is, this easy curry is my go to when I need to up my vegetable intake in a really tasty way.  I can throw in whatever is in season, and I can also make an oil-free version, which makes it totally guilt free.  

To make this curry for 3-4 people, you will need:

1 red onion, finely chopped (optional)

2-3 tablespoons of oil (coconut oil is a good choice)

2 large tomatoes, finely chopped or blended (or a tin of chopped tomatoes will do)

1-2 large green chillies - sliced down the middle and put in whole

1 clove of garlic, crushed (optional)

1 inch piece of ginger, crushed

2 heaped teaspoons of bottle masala (or good quality curry powder)

500 grams of assorted veg, I used cauliflower, snow peas and peas

1 teaspoon of salt

1/2 a teaspoon of sugar

lemon juice, vinegar or tamarind 

Start by heating the oil on a medium fire and frying the onion slowly if using (10-15 minutes) taking your time stirring them until they are soft and caramelised. Adjust the heat so they don't burn, and if they are, add a splash of water now and again and scrape them off the bottom of the pan.  (If I am running short of time I leave out the onion altogether). 

Add the garlic, again optional, the chilli, ginger and the curry powder, fry a minute or so more, and start adding your tomato a very little at a time so you end up with a lovely thick masala paste in your pan.  Finish adding the tomato so you have your gravy, throw in the salt and sugar, partly cover and cook for 15 minutes or so.

While the curry is cooking, prepare and lightly steam your vegetables.  After 15 minutes, throw them into the curry, stir well and cook for another few minutes until they are fully cooked.  Taste for salt and sugar, and add either a good squeeze of lemon juice, a tablespoon of vinegar or a teaspoon of tamarind paste.  The 'sour' ingredient, along with the salt and sugar, is important to give your curry the right balance of flavours.

Serve the curry garnished with a few fresh ingredients - mint, basil or coriander leaves, sliced red onion, chopped cherry tomatoes are all good.