Lamb Popsicles

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Backyard Party

Photo: Lamb Popsicles

Rated: 3 stars out of 5Rate it!Read 1 review

TOTAL TIME:25 min
Prep:15 min
Inactive Prep:--
Cook:10 min
 
YIELD:8 to 12 skewers
LEVEL:Easy

Ingredients

  • 1 pound ground lamb
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 1 small onion, minced
  • 1 green chili, finely chopped
  • 1/2 cup finely chopped green mango
  • 1 tablespoon dried fenugreek leaves
  • 1 tablespoon garam masala
  • 1 teaspoon cardamom seeds
  • A pinch of salt
  • A pinch of pepper
  • Neutral oil, for oiling the grill
  • Cherry and Peach Chutney, recipe follows
  • Special equipment: 12 metal or wooden skewers (soak wooden skewers overnight to prevent burning)

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CHERRY AND PEACH CHUTNEY:
  • 1 cup fresh cherries, stems and pits removed
  • 3 small peaches, peeled and pits removed
  • 2 green onions, thinly sliced
  • 1 green chili, minced
  • Juice of 1/2 lemon
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1 teaspoon ground cumin
  • A pinch of salt
  • A pinch of pepper

Directions

Place the lamb, garlic, ginger, onions, chili, mango, fenugreek, garam masala, cardamom, salt and pepper into a bowl and mix well. Press about 2 heaping tablespoons of the mixture onto one end of each skewer to make "popsicles." They can be oblong or round as long as they adhere to the skewers and don't fall off during grilling.

Preheat a grill to medium-high and oil it. Grill the lamb popsicles until cooked through, 3 to 4 minutes per side. Serve with Cherry and Peach Chutney.
Put the cherries, peaches, green onions, green chilies, lemon juice, cilantro, cumin, salt and pepper in a food processor and puree until smooth but still slightly chunky. Makes 2 cups.

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Newest Ratings and Reviews

Read all 1 reviews

  • on March 04, 2012

    Flag

    Flavors pretty good, but grilling a disaster. Followed recipe exactly with the exception that I used ground fenugreek as I could not find the leaves. The chutney was superb,I had to use frozen fruit as it is March. The flavor of the meat was pretty good, but I think a bit more of the key spices would be in order. My problem, which results in the 3 stars is that the meat fell apart on the indoor grill. No matter how delicately I handled them when turning, they all disintegratede to a degree. VERY disappointing. I will try again and use an egg to bind the meat. Super potential.

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