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.
- ALL YOU NEED (makes 4-6 kebabs) -
3 large cloves garlic
Splash of water
2 tbsps canola oil
2 medium red onions
2 green chillis, whole
1 tspn tamarind paste
2 small tomatoes, blitzed
1 heaped tbsps Cape Herb & Spice Garam Masala Curry Seasoning
4/ approx. 750g organic lamb leg steaks, cubed
Thick wooden skewer sticks
Coriander, finely chopped
Cape Herb & Spice Pink Himalayan Salt, ground
**For the Tamarind Chutney:
2 heaped tspns tamarind paste
1 flat teaspoon cumin seeds, roasted and ground
1 tbsps brown sugar
4-6 fresh mint leaves, shredded
Black pepper, ground
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
- METHOD -