Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
600g beef mince
2 large handfuls of coriander leaves and stems, finely chopped
1 large handful of mint leaves, finely chopped
1 onion, finely chopped
2 teaspoons ground coriander
1⁄2 teaspoon ground turmeric
1 teaspoon grated ginger
1 teaspoon ground cumin
Juice of ½ lime
2 organic free-range eggs
1 tablespoon tomato paste
Finely diced long green chilli, to taste
2 tablespoons oil
1 teaspoon sea salt
Chopped tomatoes, to serve
Coriander leaves, to serve
Coriander Sauce
3 large handfuls of coriander leaves and stems, chopped
2 handfuls of mint leaves, chopped
1 teaspoon sea salt
Juice of ½ lime
1 small red chilli, halved, seeded and sliced
3 tablespoons oil
1. Soak 8 bamboo skewers in water for 20 minutes, or use metal skewers.
2. To make the sausages, put all the ingredients except the tomatoes in a large bowl and mix well.
3. Shape the mixture into small sausage shapes around the skewers. Place on a tray, cover with plastic wrap and allow to rest in the fridge for at least 1 hour.
4. Meanwhile, to make the sauce, put the coriander, mint, salt, lime juice, chilli and coconut oil in a blender.
5. Add up to 3 tablespoons of water– you want to just moisten the mixture – then blend to form a sauce- like consistency. Transfer to a bowl, cover and set aside.
6. When you are ready to cook, heat the barbecue or grill to low–medium and cook the skewers, turning frequently, for 10 minutes, or until cooked through.
7. Serve with the coriander sauce, tomatoes and coriander leaves.
