Lamb Kebab

Recipe courtesy of Vij's Railway Express
Show: Eat St. Episode: Hur-Raj for Indian Food

Photo: Lamb Kebab

TOTAL TIME: 1 hr 20 min
Prep: 50 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

MINT AND MANGO CHUTNEY:
  • 2/3 cup mango puree
  • 2/3 cup coconut milk
  • 1 bunch cilantro, finely chopped
  • 1/3 cup fresh mint leaves, finely chopped
  • 1 tablespoon garam masala
  • 1 tablespoon salt
  • 1 tablespoon ground turmeric
BALSAMIC ONIONS:
  • 1 red onion, julienned
  • 1 tablespoon salt
GROUND LAMB KEBABS:
  • 1 teaspoon chile flakes
  • 1 bunch cilantro, chopped
  • 1 egg
  • Salt
  • 4 pieces naan
recipe tools

Directions

For the chutney: Mix the mango puree and the coconut milk together. Fold in the cilantro, mint, garam masala, salt and turmeric.

For the onions: In a frying pan, saute the onions until three-quarters cooked. Add the balsamic vinegar and salt, and reduce until the onions are fully caramelized.

For the kebabs: Preheat the grill. In a large bowl, add the lamb, garam masala, sugar, garlic, ginger, chile flakes, cilantro, egg and some salt, and mix well. Portion and roll into balls of desired size.

Grill the kebabs until cooked through, turning occasionally to ensure even cooking.

To serve, warm the naan, then spread some chutney on each piece. Next, place some balsamic onions, followed by a few grilled kebabs. Wrap up and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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