Recipe: Lamb Kebabs With Chutney and Chaat

By Wendy Littlefield
01-28_10_ward_lambkebabs_Samer Farha_post.jpg

Photo by Samer Farha/FlickrCC


This recipe comes from the Indian cooking class on the Queen Mary 2, taught by chef Sidwell Yarrow.

For the kebabs:
    • 1 pound lamb leg or shoulder
    • 2 ounces ginger paste
    • 2 ounces chilli paste
    • half an ounce mace powder
    • half an ounce nutmeg powder
    • 1 ounce garam masala
    • 1 ounce chopped coriander
    • 1 ounce chopped mint leaves
    • salt and pepper to taste
    • 1 tablespoon mustard oil
    • half a cup lemon juice

For the chutney:
    • 10 ounces yogurt
    • 2 ounces sour cream
    • 1 ounce mint leaves
    • 1 ounce coriander leaves
    • 2 green chillis
    • a pinch of black salt
    • lemon juice of one lemon

For the chaat:
    • 8 ounces new potatoes
    • 4 ounces garbanzo beans
    • 2 ounces cherry tomatoes
    • 1 red onion
    • 3 spring onions
    • 1 Tbs lemon juice
    • 1 green chilli

For the chaat dressing:
    • 1 tablespoon tamarind pulp
    • 1 ounce chilli sauce
    • ¼ ounce chilli powder
    • 1 ounce cumin powder
    • ½ ounce amchoor powder

For the kebabs, mince the lamb to a fine grind. Add the rest of the ingredients to mix well. Shape as desired. Cook on a flat griddle, bake in the oven, pan fry, or cook on charcoal.

For the chutney, blend all the ingredients till smooth as silk.

For the chaat, mix all the ingredients.

For the dressing, blend all ingredients until well mixed. Pour over the rest and chill in refrigerator.

This article available online at:

http://www.theatlantic.com/health/archive/2009/07/recipe-lamb-kebabs-with-chutney-and-chaat/21479/