Spicy Lamb Kebab Chutney
Spicy meatballs made the Indian way with lamb, fresh herbs and spices
Servings: 4
Ingredients
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
Instructions
- 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