- 4 Tablespoons vegetable oil, divided
- 2 Teaspoons chopped garlic
- 1 1/2 teaspoons chopped gingerroot
- 1 Pound lean ground lamb
- 1/4 Cup Japanese-style bread crumbs (panko)
- 1 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- 1 Teaspoon curry powder
- 1 Teaspoon paprika
- 1 large egg, beaten
- Salt and pepper
- 2 Tablespoons California raisins
- 2 Tablespoons Pistachios
- 6 wooden skewers (6-inch), soaked in water
Heat 1 tablespoon oil in small frypan and sauté garlic and gingerroot until tender. Turn into mixing bowl and mix until thoroughly combined with lamb, bread crumbs, seasonings and egg. Season with salt and pepper. Chill thoroughly. Chop raisins and pistachios; mix together and set aside.
With lightly oiled hands, take a walnut-sized piece of lamb mixture and roll into a small ball. With little finger, press slight depression into center of ball. Fill depression with about 1/2 teaspoon of raisin-nut mixture and, then, gently work lamb mixture over raisin-nut mixture to cover completely. Arrange on oiled tray and chill. Repeat to make 12 balls. Skewer 2 balls on each skewer. Press to elongate and flatten slightly and shape to length of skewer. To cook, heat small amount of oil in sautépan or grill over a wood or gas grill. Cook until kebabs are well-browned all over. Serve hot with your favorite chutney.