Spicy Lamb Kebab Chutney
Spicy meatballs made the Indian way with lamb, fresh herbs and spices
Prep Time20 mins
Cook Time45 mins
Course: MAIN COURSES
Cuisine: Indian
Keyword: indian meatballs, meatballs
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
Chutney
- 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.
Chutney
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