Lamb Kebabs/Tikkis with Kachumber Salad and Wraps

Makes 8–10 tikkis or 5–6 seekh kebabs; serves 3–4 with 10 wraps

Spiced lamb patties or skewered kebabs served in tortilla wraps with fresh tomato-cucumber salad, tamarind chutney, and masala mayo.

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prepPreheat oven to 180°C / 350°F if baking tikkis (alternative to shallow frying)
1 green chilli (finely chopped), optional	Chop chilli, shred lettuce, dice tomato, cucumber & onion	Add coriander to salad bowl	Mix salad, drain excess water	Add lemon juice, salt, cumin, chaat masala & pepper	Add olive oil, mix & check seasoning	Lay tortilla, add kebab pieces, salad, chutney & mayo, fold into wrap	Wrap in greaseproof paper, cut diagonally, serve with masala fries
6 Iceberg lettuce leaves (finely chopped)
1 tomato / 80 g (small diced)
100 g cucumber (small diced)
½ red onion (chopped)
1 tablespoon fresh chopped coriander
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon chaat masala powder
1 level teaspoon coarse black pepper
30 ml olive oil
350 g lamb mince	Mix lamb, onion & peppers by hand	Add salt, ginger-garlic, chilli powder, green chillies, cumin, coriander, coriander & garam masala	Shape into 8–10 balls, flatten with water into 7 cm patties	Shallow fry or bake 180°C / 350°F, 12–15 min until brown & cooked through
100 g / 1 medium onion (finely chopped)
30 g red peppers (finely diced)
30 g green peppers (finely diced)
30 g yellow peppers (finely diced)
1 teaspoon salt
1½ heaped tablespoons fresh ginger and garlic paste
1 teaspoon red chilli powder
1 teaspoon fresh green chillies (finely chopped or paste)
1 teaspoon cumin powder
1 teaspoon coriander powder
3 tablespoons fresh chopped coriander
1 teaspoon garam masala
Water (for moulding)
50 ml oil (for shallow frying)
10 large tortillas	Warm tortillas in pan or microwave
Kachumber salad (from above)
Tamarind chutney
Masala mayonnaise
Masala fries (to serve)

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