Recipe courtesy of Vij's Railway Express
Lamb Kebab
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
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
7 tablespoons balsamic vinegar
Ground Lamb Kebabs:
1 pound ground lamb
1 1/2 tablespoons garam masala
1 tablespoon brown sugar
2 teaspoons ground garlic
2 teaspoons ground ginger
1 teaspoon chile flakes
1 bunch cilantro, chopped
1 egg
Salt
4 pieces naan
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.
