Party Pieces
Makes 10-12
Ingredients
- 450g/1lb lean lamb mince
- 10ml/2tsp ground cumin
- 10ml/2tsp ground turmeric
- Pinch caster sugar
- 15ml/1tbsp sunflower oil
- 2 garlic cloves, peeled and crushed
- 5ml/1tsp ground allspice powder
- Salt and freshly milled black pepper
- 20 woody rosemary stalks, leaves removed or 20 small wooden skewers, soaked
- Mint Jelly and Yogurt Dip:
- 1 x 200g tub thick Greek yogurt
- 60ml/4tbsp mint jelly
Method
1. Place the mince in a large bowl, add the remaining ingredients except the rosemary and mix well. Cover and marinate in the refrigerator for two hours or overnight.
2. Wearing disposable gloves mould the mince into ten to 12 10cm (4 inch) cylindrical sausage shapes around each rosemary stalk or skewer. Cover each end of the rosemary with foil to prevent burning during cooking.
3. Cook the skewers under a preheated grill for 12-18 minutes, turning occasionally or until cooked.
4. Meanwhile prepare the dip; mix the yogurt and mint jelly together, transfer to a small bowl and serve with the skewers.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article