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Spicy Lamb Kebab Chutney

Spicy Lamb Kebab Chutney

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I have no time to try out new recipes so I am sticking to my old time favorites, Spicy Lamb Kebab Chutney, at least until we move. Nothing beats the comfort of familiar homecooked food when stress levels are high.

Spicy Lamb Kebab Chutney

So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.

The tomato sauce or chutney for this sauce is made from tomatoes. You will need just a few simple spices and the chutney can be used as a base for many other dishes too.

You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.

Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.

In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to mop up that tomato chutney.

The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.

My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste.

I prefer my onion and herbs a little chunky but you can make yours into a smooth paste, especially if you don’t really like tasting the onion

If you do try this recipe please drop me a comment and leave a star rating. It is always appreciated.

More Lamb Recipes to try:

Curried Samp and Beans with Lamb

Lamb Kalya with yogurt and cream

Lamb Pilaf

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5 from 2 votes

Spicy Lamb Kebab Chutney

Spicy meatballs made the Indian way with lamb, fresh herbs and spices
Cuisine Indian
Keyword indian meatballs, meatballs
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4


Lamb Kebabs

  • 500 gram lamb mince
  • 1 large onion
  • 2 green chillies
  • 2 tspn ginger/garlic paste
  • 1 tspn Kashmiri chilli powder
  • 2 tspn ground cumin
  • 1/2 tspn turmeric
  • 1 tspn garam masala
  • 1 tspn salt
  • 2 spring onion finely chopped
  • handful mint
  • few coriander leaves
  • 1 large egg
  • juice of half lemon


  • 1 large onion finely chopped
  • 1 x 400 gram canned tomatoes or 5-6 fresh tomatoes if using fresh tomatoes blanch and remove skin, blend tomatoes
  • 2 green chillies
  • 1 tspn crushed garlic
  • 2 sprigs curry leaf
  • 1 tspn Kashmiri chilli powder
  • 1 tspn masala
  • 1 bay leaf
  • 2 tbsp vegetable or light olive oil
  • salt


  • To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if you prefer
  • Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  • Divide the mixture into equal sized balls
  • Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.


  • Heat 2 tablespoons oil. Add the onion, bay leaf and chilli. Sauté the onion until it's slightly brown
  • Add curry leaf and garlic and fry for a minute
  • Add the chilli powder and masala and fry for a further minute
  • Add the tomatoes, season with salt and simmer until the tomatoes are cooked. The oil will surface to the top
  • Add the lamb kebabs and heat through. Garnish with coriander and serve
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