Recipes MASALA LAMB KEBABS WITH TAMARIND CHUTNEY
MASALA LAMB KEBABS WITH TAMARIND CHUTNEY
I have to be honest and say that I was a little hesitant about this one for two reasons…good quality lamb really doesn’t need too strong a favour companion because the meat itself tells its own story on the tongue. And, Garam Masala is traditionally a spice blend that is deeply flavourful, but essentially means “heat”…apparently not the fiery kind, but rather a quietly comforting, growing warmth within the belly. It is also commonly added towards the end of the cooking, which was going to prove tricky with what I originally had in mind for this dish.
But onwards and upwards, and it turns out that the delicate combination of flavours, rounded off by a complex yet delicious spice blend, sticky tart chutney and a sizzling hot griddle pan – and here we have an exotic dish with a hint of magic!
It is said that almost every family in Southern India has its own treasured secret Garam Masala recipe. Typically a blend of highly aromatic and flavoursome spices, the blend is used extensively in Indian cuisine – but it proves versatile and forgiving. The Cape Herb & Spice Garam Masala Curry Seasoning - part of a range of three – is robustly fragrant, inspiring the exotic flavours of India into your kitchen. Therein lies its’ forgiveness, because it’s hard for this sophisticated spice blend not to transport you.
- WHAT YOU WILL NEED -
- 3 lrg cloves garlic
- Fresh ginger
- Splash of water
- 2 Tbsp canola oil
- 2 med red onions, peeled and cut into chunks
- 2 whole green chillis
- 1 tsp tamarind paste
- 2 sm tomatoes, blitzed
- 1 heaped Tbsp GARAM MASALA
- 4/ approx. 750g lamb leg steaks, cubed
- Thick wooden skewer sticks
- Coriander, finely chopped
- Grind of NEW CERAMIC PINK HIMALAYAN SALT GRINDER
- FOR THE CHUTNEY: 2 heaped tsp tamarind paste
- 1 tsp roasted and ground CUMIN SEEDS
- 70ml water
- 1 Tbsp brown sugar
- 4-6 fresh mint leaves, shredded
- Pinch salt
- Grind of NEW CERAMIC BLACK PEPPERCORNS GRINDER
- METHOD -
Thread your cubed pieces of lamb, interspersed with red onion chunks, onto wooden skewer sticks dipped in water to aid a smooth 'stab'. Coursely crush your remaining flavour ingredients and paste thickly over the kebabs. Allow to marinade for an hour before griddling in a hot pan - turning frequantly to avoid burning.
For the tamarind chutney - bring to a slow boil and gently simmer on the stove top for 15 minutes. Allow to cool and decant into a mason jar for safe keeping in the fridge.
Serve your kebabs immediately on a bed of fresh corainder, with your sticky tamarind chutney on the side.
Recipe concept, styling and photography by: Nancy Hoepner | www.heartistry-cpt.co.za
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