Lamb Kebabs with Mint Chutney
Author Notes: This is one of my favorite recipes for lamb kebabs - it's quick, simple and delicious. Minced lamb is mixed with fragrant spices and cashewnuts and then baked till cooked but still moist. This is traditionally done on skewers in a tandoor, but in the absence of both I make it in the form of meatballs in the oven. It is best served hot as an appetizer with a mint and yogurt chutney, thinly sliced onions and lemon wedges, but I also love the leftovers for lunch in a wrap with some lettuce, cucumbers, green peppers, onions and tzatziki. - Heena —Heena
Food52 Review: Heena's tangy mint chuntney was the perfect accompaniment to these moist lamb meatballs, flavored with a bounty of warming Indian spices. Grinding all of the ingredients in the food processor helps save time—and makes less of a mess!. Keep your eye on the meatballs while they're cooking, though; ours took closer to 25-30 minutes. - Lauren —The Editors
Serves 20 meatballs
Lamb Kebabs
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1
pound ground lamb
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2
ounces cashewnuts
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1/2
tablespoon crushed garlic
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1/2
tablespoon crushed ginger
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4-5
mint leaves
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4-5
sprigs fresh cilantro
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1
egg
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1
tablespoon yogurt
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1 1/2
tablespoons ghee (clarified butter)
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1 1/2
teaspoons garam masala
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1
teaspoon cinnamon
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1
teaspoon mace
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1
teaspoon cumin powder
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1
teaspoon coriander powder
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1/4
teaspoon chilli powder
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salt, to taste
- Preheat the oven to 400?F (200?C).
- Place all the ingredients in the order given in a food processor and process until well mixed. (The cashewnuts will still be in pieces - I happen to like this. If you want it mixed completely, process it to a paste first before adding the other ingredients.)
- Transfer the mixture to a bowl and mix gently with your hands. Form into 20 medium sized balls and place on a baking sheet. (Alternatively apply the mixture to skewers with moist hands.)
- Bake in the preheated oven for 30-40 mins until cooked but still moist, turning over the kebabs once or twice with a fork or tongs. Serve hot with mint chutney, thinly sliced onions and lemon wedges. Leftovers are great for lunch in a wrap with lettuce, cucumbers, green peppers, onions and tzatziki.
Mint Chutney
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2/3
cup packed fresh mint leaves
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1/3
cup packed frsh cilantro leaves
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1
teaspoon oil
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1/2
teaspoon chaat masala or black salt
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1/2
teaspoon crushed garlic
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1
teaspoon lemon juice
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1
tablespoon water
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1/2
cup yogurt, whisked
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Salt, to taste
- Place all the ingredients except the yogurt and salt in a processor and grind to a fine paste.
- Add the paste to the yogurt and mix well. Season with salt.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Meatballs
More Great Recipes:
Lamb|Condiment|Entree|Make Ahead
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over 7 years ago J-Dizzle
Thank you for this recipe.....any recipe with Lamb gets my full attention! The meatballs turned out wonderful and the Mint Chutney was a big hit (I did use a bit more yogurt)! Yummmm.......:o)
over 7 years ago Heena
I'm so glad you enjoyed it :)
over 7 years ago Sagegreen
I love your elegant presentation of this! Inspiring.
over 7 years ago Heena
Thanks! You should have seen the plate ten minutes after I clicked this photo ;)
over 7 years ago lapadia
Will this work with pork...am not a lamb person, but like the flavors you used here.
over 7 years ago Heena
In India, this is usually made with goat's meat. Beef might be a closer substitute than pork. Let me know how it turns out if you try it.
Showing 6 out of 6 comments