Indian Grilled Lamb with Fresh Mango Chutney | Print This Recipe
Yield: 10 servings
lb/2.72 kg boneless leg of lamb, butterflied
tsp/2 g ground green cardamom
tsp/2 g ground cumin
- 1/2 tsp/1
g ground nutmeg
oz/113 g minced onions
- 3/4 oz/21
g minced garlic
- 3/4 oz/21
g minced ginger
tsp/2 g ground black pepper
- 4 fl
oz/120 mL plain yogurt
fl oz/600 mL Fresh Mango Chutney (recipe
- Trim the lamb and separate it into
individual muscles. Remove all interior fat and gristle. Cut the meat into
long, thin strips (4 by 1 by 1/8 in/10 cm by 3 cm by 3 mm).
- To make the
marinade. Toast the cardamom and cumin lightly in a pan. Add the nutmeg,
onions, garlic, ginger, and pepper and sauté until fragrant. Let cool. Add to
- Pour the marinade over the lamb and turn
to coat evenly. Marinate the lamb for 8 hours or overnight in the refrigerator.
- Preheat the grill to 400°F/204°C. Thread
the lamb onto skewers and allow the excess marinade to drain away.
- Place the
lamb presentation side down on the grill. Grill undisturbed for about 1 minute.
(Optional: Give each skewer a quarter turn to achieve grill marks.)
- Turn the
skewers over and complete cooking to the desired doneness, about 1 minute more
for rare (internal temperature of 135°F/57°C), 21/2 minutes for medium rare (145°F/63°C),
31/2 minutes for medium (160°F/71°C), 41/2 minutes for medium well
(165°F/74°C), and 51/2 minutes for well done (170°F/77°C).
- Serve 3 to 4 skewers per person with 2 fl
oz/60 mL of the chutney.
Fresh Mango Chutney
Yield: 32 fl oz/960 mL
lb/907 g small-dice mangos
- 2 fl
oz/60 mL lime juice
tsp/4 g chopped cilantro
tsp/6 g minced ginger
tsp/3 g minced jalapeños (optional)
black pepper, as needed
- Combine all the ingredients and let the
chutney rest in the refrigerator for up to 2 hours, to allow the flavors to marry.
Adjust seasoning before serving, if necessary, with additional lime juice,
salt, or pepper.
Recipe taken from: The Professional Chef, 9th Edition