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5 from 2 votes

Spicy Lamb Kebab Chutney

Spicy meatballs made the Indian way with lamb, fresh herbs and spices
Prep Time20 mins
Cook Time45 mins
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


  • 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