Today, on CBC's Weekend Morning Show, I featured issues and foods around Fair Trade. The Seekh Kebabs are made with lamb but they can be made with ground beef. I purchased the lamb from Millad's Supermarket. The Mint and pomegranate raita is just yummy. Featured also is sourdough bread from Old Church Bakery.
I've added a website for you to test your own Slavery Footprint. Making our purchases from local producers, and getting to know our suppliers, will help to end slavery.
Thank you to Zack Gross and MCIC for their generous gifts in promotion of Fair Trade.
1 lb ground lamb
1 onion, finely chopped
1-3 green chillies, de-seeded and finely chopped
1 1/2 tbs garam masala
1 tbs chick pea flour (I used quinoa flour, available at Tamarack Farms, and I recommend their pea flour)
1 tsp toasted ground cumin
3-5 finely chopped green onions
2 tbs finely chopped mint
2 tbs finely chopped cilantro
salt, to taste
1-2 lemons, cut into wedges
Mix all of the ingredients, except for the lemon wedges, in a bowl. Cover and chill for at least one hour. I blended all of the ingredients, except for the lamb, in a food processor.
When ready to cook, take a flat skewer, and, regularly dipping your hand in a bowl of water to prevent sticking, squish handful by handful onto the skewer, about 12-15 cm (5-7 inches)
Cook on a medium hot BBQ, turning regularly, until slightly charred on the ends and cooked through.
Squeeze lemon juice over before eating.
Serve with raita and in rotis.
3-4 tbs mint
1/2 green chili, de-seeded and chopped
1 cup good yoghurt
a few pomegranate seeds
salt, to tastes
Blend mint, chili, pomegranate seeds, and salt into a blender or processor and purée. Add the yoghurt and mix well.