Lamb with Chutney Ingredients:
For the chutney:
2 lbs mango small dice
2 oz lime juice
4 tsp cilantro chopped
2 tsp ginger minced
1 tsp jalapenos minced (optional)
salt & black pepper as needed

For the marinade:
1 tsp green cardamom ground
1 tsp cumin ground
½ teaspoon nutmeg ground
4 oz onions minced
3/4 oz garlic minced
3/4 oz ginger minced
1 tsp black pepper ground
4 oz plain yogurt
20 oz Fresh Mango Chutney

6 lb boneless leg of lamb, butterflied
Prepare the pork:
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). Prepare 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.
2. Pour the marinade over the lamb and turn to coat evenly. Marinate the lamb for 8 hours or overnight in the refrigerator.
3. Preheat the grill to 400°F/204°C. Thread the lamb onto skewers and allow the excess marinade to drain away. Place the lamb presentation side down on the grill.
4. Grill undisturbed for about 1 minute. (Optional: Give each skewer a quarter turn to achieve grill marks.) 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).
5. Serve 3 to 4 skewers per person with 2 fl oz/60 mL of the chutney.

For the chutney:
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.

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