Minced lamb skewers with lemongrass & nettle spinach – spicy, fresh & extraordinary
This dish brings new flavors into play: Spicy minced lamb skewers with ginger, chili, and lemongrass meet creamy nettle spinach with pine nuts and yogurt. A creative combination of wild herb cuisine and oriental spices – ideal for those craving something special on their plate. Perfect for the weekend, for sharing, or as the highlight of a summer dinner.
Ingredients for 4 servings
1 stale roll
4 spring onions
14 stalks of lemongrass
60 g ginger
1 chili pepper
600 g minced lamb
Salt
1 egg
1 egg yolk
4 handfuls of nettle tips
(200 g)
3–4 tbsp olive oil
50 g pine nuts
40 g butter
Pepper from the mill
1⁄2 tsp cumin seeds
200 g Greek yogurt
Here’s how to prepare it:
Soak the bread roll in cold water. Clean the spring onions and finely dice half of them. Slice the remaining spring onions into 1 cm-wide rings and set aside. Remove the tough outer leaves from the lemongrass and about 4 cm of the tips. Finely chop 2 lemongrass stalks. Peel and finely chop the ginger. Finely chop the chili pepper, with or without seeds, depending on how spicy you prefer it. Place the minced lamb in a bowl. Squeeze the water out of the bread roll and roughly tear it over the mince. Add the chopped lemongrass, half the ginger, chili, salt, egg, and egg yolk, and knead everything into a smooth dough.
Form the dough into 12 long patties. Push a lemongrass stalk two-thirds into each one and press the dough firmly against the lemongrass stalk.
Wash the nettle tips (wearing disposable gloves) and let them drain in a sieve or pat them dry with a cloth.
Heat the olive oil in two pans. Fry the minced lemongrass skewers on all sides for about 8 minutes. Keep warm.
Toast the pine nuts in a pan until golden brown, then set aside. Heat the butter in the pan. Sauté the spring onions and remaining ginger until translucent. Add the nettle tips and sauté until they have broken down.
Season with salt and pepper.
Finely crush the cumin seeds in a mortar and pestle. Mix the yogurt with salt and cumin. Serve with the nettle spinach and minced lemongrass skewers.
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The content of this article is from the book:
Diane Dittmer
Wild Green –Seductive wild plant recipes throughout the year
€24.90 (Germany)/ €25.60 (Austria)
ISBN 978-3-03800-742-5
AT-Verlag
The table on our doorstep, in the fields, forests, and meadows, is richly laid. Wild herbs, berries, and blossoms await to be picked and used to create true delicacies. Authors Diane Dittmer and Anke Schütz take us on a very personal wild herb journey. They guide us through an entire harvest year and share their own experiences. Almost everyone is familiar with the wild herbs and berries they gather and process with us: we may even have picked wild garlic, nettles, watercress, blueberries, rose hips, and elderberries.
