500 x Lamb mince
150g x Confit onions
45g x Pistachios
19g x Cumin powder
19g x Ground coriander
1g x Dried chilli flakes
Salt & pepper
100g x Dried apricot (diced or sliced)
30g x Fresh coriander (chopped)
10g x Mint sauce
Peel the onions, then slice and dice them finely, cook slowly in oil and drain.
Soak the skewers in cold water if using wooden ones.
Roughly chop the nuts.
Mix all the ingredients together, mix well and place in the fridge to rest for 30 mins.
When the mix is cold, break off pieces and roll into a sausage shape then skewer and chill.
Or roll into small bite size pieces.
Cook under the grill, or in the oven in the summer try on the BBQ.