Indian Curry Lamb Skewers With Mint-Grilled Nectarine Chutney With Pita
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Canola Oil1
Salt3 cloves
Garlic (finely chopped)1 tsp
Mustard Seed (whole)1 cup
White Wine Vinegar1 cup
Brown Sugar1 cup
Golden Raisins3 tbsps
Unsweetened Coconut1 cup
Coriander Seed2 tbsps
Cumin Seed2 tsps
Brown Mustard Seed1 tsp
Whole Black Peppercorns2 tsps
Ancho Chili Powder2 tsps
TurmericDirections:
1
Watch how to make this recipe
2
For the chutney: Heat the grill to high
3
Brush the nectarines with oil and season with salt and pepper
4
Grill, cut side down until lightly golden brown, about 3 minutes
5
Turn the nectarines over and grill until just cooked through, about 2 minutes longer
6
Remove from the grill and coarsely chop
7
Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill
8
Add the onion and cook until soft
9
Add the chile, garlic, ginger and mustard seeds and cook for 1 minute
10
Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly
11
Stir in the nectarines and cook for 1 minute, season with salt and pepper
12
Transfer to a bowl, cool, and stir in the raisins, coconut and mint
13
Let cool to room temperature before serving
14
For the skewers: Heat the grill to high
15
Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl
16
Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste
17
If the mixture is too dry, add a few tablespoons of water to loosen it to a paste
18
Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb
19
You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify
20
Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill
21
Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side
22
Drizzle with olive oil and serve with pita bread and chutney