Lamb Kebabs With Mint Chutney

• Lamb Kebabs
• 1 pound ground lamb
• 2 ounces cashewnuts
• 1/2 tablespoon crushed garlic
• 1/2 tablespoon crushed ginger
• 4-5 mint leaves
• 4-5 sprigs fresh cilantro
• 1 egg
• 1 tablespoon yogurt
• 1 1/2 tablespoons ghee (clarified butter)
• 1 1/2 teaspoons garam masala
• 1 teaspoon cinnamon
• 1 teaspoon mace
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/4 teaspoon chilli powder
• salt, to taste
• Mint Chutney
• 2/3 cup packed fresh mint leaves
• 1/3 cup packed frsh cilantro leaves
• 1 teaspoon oil
• 1/2 teaspoon chaat masala or black salt
• 1/2 teaspoon crushed garlic
• 1 teaspoon lemon juice
• 1 tablespoon water
• 1/2 cup yogurt, whisked
• Salt, to taste

1. Preheat the oven to 400?F (200?C).
2. Place all the ingredients in the order given in a food processor and process until well mixed. (The cashewnuts will still be in pieces - I happen to like this. If you want it mixed completely, process it to a paste first before adding the other ingredients.)
3. Transfer the mixture to a bowl and mix gently with your hands. Form into 20 medium sized balls and place on a baking sheet. (Alternatively apply the mixture to skewers with moist hands.)
4. Bake in the preheated oven for 30-40 mins until cooked but still moist, turning over the kebabs once or twice with a fork or tongs. Serve hot with mint chutney, thinly sliced onions and lemon wedges. Leftovers are great for lunch in a wrap with lettuce, cucumbers, green peppers, onions and tzatziki.
5. Place all the ingredients except the yogurt and salt in a processor and grind to a fine paste.
6. Add the paste to the yogurt and mix well. Season with salt.

kebabs, ground lamb, cashewnuts, garlic, ginger, mint, cilantro, egg, yogurt, ghee, garam masala, cinnamon, mace, cumin powder, coriander powder, chilli powder, salt, mint leaves, cilantro, oil, chaat masala, garlic, lemon juice, water, yogurt, salt

Taken from food52.com/recipes/6249-lamb-kebabs-with-mint-chutney (may not work)