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Indian Grilled Lamb with Fresh Mango Chutney | Print This Recipe

Indian Grilled Lamb with Fresh Mango Chutney

Yield: 10 servings

 

  • 6 lb/2.72 kg boneless leg of lamb, butterflied

Marinade

  • 1 tsp/2 g ground green cardamom
  • 1 tsp/2 g ground cumin
  • 1/2 tsp/1 g ground nutmeg
  • 4 oz/113 g minced onions
  • 3/4 oz/21 g minced garlic
  • 3/4 oz/21 g minced ginger
  • 1 tsp/2 g ground black pepper
  • 4 fl oz/120 mL plain yogurt
  • 20 fl oz/600 mL Fresh Mango Chutney (recipe follows)
  1. 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).
  2. 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 the yogurt.
  3. Pour the marinade over the lamb and turn to coat evenly. Marinate the lamb for 8 hours or overnight in the refrigerator.
  4. Preheat the grill to 400°F/204°C. Thread the lamb onto skewers and allow the excess marinade to drain away.
  5. 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.)
  6. 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).
  7. 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

  • 2 lb/907 g small-dice mangos
  • 2 fl oz/60 mL lime juice
  • 4 tsp/4 g chopped cilantro
  • 2 tsp/6 g minced ginger
  • 1 tsp/3 g minced jalapeños (optional)
  • salt, as needed
  • ground black pepper, as needed
  1. 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