Name: Indian Spiced Lamb Kebabs with Summertime Fruit Chutney
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 3 tsp garam masala; 2 tsp extra-virgin olive oil; 1 lb boneless American Lamb leg or shoulder, cut into 1/4-inch cubes; 2 pieces stone fruit (plums, apricots or peaches), cut in half and pitted; Salt and pepper, to taste; 2 tbsp toasted pistachios, coarsely chopped; 1 tsp minced fresh garlic; 1 tsp prepared balsamic syrup; 2 tsp thinly sliced fresh mint leaves

CategoryLeg of LambCuisineIndian

The bright, sweet flavor of summertime fruit and fresh mint contrasts perfectly with grilled lamb kebabs.

Yields1 Serving

Prep Time30 minsCook Time20 minsTotal Time50 mins

3 tsp garam masala

2 tsp extra-virgin olive oil

1 lb boneless American Lamb leg or shoulder, cut into 1/4-inch cubes

2 pieces stone fruit (plums, apricots or peaches), cut in half and pitted

Salt and pepper, to taste

2 tbsp toasted pistachios, coarsely chopped

1 tsp minced fresh garlic

1 tsp prepared balsamic syrup

2 tsp thinly sliced fresh mint leaves

Soak eight 8-inch bamboo skewers in water for 10 minutes; drain and set skewers aside.

In a large bowl, combine the garam masala and olive oil. Add the lamb and fruit and toss to coat.

Thread the lamb evenly onto the skewers. Preheat a grill to medium heat.

Grill the kebabs and fruit halves, covered, for 8 to 10 minutes for medium-rare (145°F) or medium (160°F) doneness, turning occasionally. Season with salt and pepper to taste and set the kebabs aside to rest.

Coarsely chop the grilled fruit. Transfer the fruit to a small bowl and add the pistachios and garlic. Drizzle with the syrup and garnish with the mint.

Serve the chutney with the lamb kebabs.

Recipe and image provided by the American Lamb Board

Ingredients