Tag Archives: lamb

Bang Bang Bangers

23 Apr

Recently released from my vegetarian restrictions, I am now prowling the streets looking for my next meaty fix. And what better way to start than bangers or sausages! This new place that I discovered not far away from my Uni is a pub that’s called The Sozzled Sausage and its got an amazing menu to suit both the palate and the pocket.

The decor is really funky, and they sell their product like they love it. Check out these cute sausages-on-wings ūüôā

All sausages are served with mashed potato and onion gravy. I had for myself a Moroccan Lamb Merguez and a Thai Lime, Chicken and Coriander sausage . My friends were bowled over by the Venison, Redcurrant and Red Wine (that should tell you about extent of the variety that they serve).

They were so happy with their meal, I got them to fake-laugh for me.

We finished our meal in true style with Chocolate and Coffee Mouse and Red Berry Cheesecake for dessert. And all this for under 10 pounds!

So satisfying.


A meal for friends – Lamb Keema (mince) kebabs

20 Mar

I recently made a three course meal for my friends. Of course my budget went through the roof and I had to slave in the kitchen all day, but it was all worth while just seeing their smiling faces and full stomachs.¬†I’ve decided to make this a three part series, giving you one recipe per post.

This first one is Lamb Keema Kebabs. They work really well as starters, but you can also turn them into the main meal.

What you need:

500gm lamb mince

1 large onion, finely chopped

4-5 cloves of garlic, chopped

8-10 pods of cardamom

1 inch cinnamon

1 tsp ground black pepper

2 tsp garam masala

1 cup water

2 tbsp oil

Oil for frying

1 cup breadcrumbs

1 raw egg

salt to taste


What to do:

Part I

Thaw mince.

In a pressure cooker, heat up 2 tbsp of oil. Once the oil is hot, add the cinnamon, cardamom, garam masala and garlic. Saute till the garlic turns brown. Now add the onions and fry till the onions melt.

Add the lamb mince and one cup of water. Shut the lid of the pressure cooker. On a high flame, let the pressure cooker whistle at least 4 times. Then lower to low heat and keep it cooking for another 10 mins (or until lamb is cooked)

(if you’re using a normal pot for this¬†procedure, you might need a little more water. Boil the above mixture till the lamb is cooked)

Once the lamb is cooked, add salt and pepper and mix it properly. Make sure that there is no excess water (drain in necessary).

Now comes the fun part.

Part II

In a mixer-grinder, grind the above prepared lamb till it becomes a fine paste. To this paste, add one raw egg and mix. This will bind the paste together. Now make round flat cakes with this paste and coat with bread crumbs (you should be able to make atleast 10-12 such cakes) Keep aside.

before I coated them in breadcrumbs...

In a large pot, boil oil for deep frying. Once hot, fry 2 keema cakes at a time.


Serve hot with sliced onions, mint leaves and lime.



To make it more wholesome, you can also serve it with buns to make sandwiches.