Mint Chutney And Cumin Lamb Recipes
SEEKH KEBAB WITH MINT CHUTNEY
Served at most traditional Indian restaurants, seekh kebabs are made with ground lamb that's been seasoned with garam masala, cumin seeds, fresh ginger and fresh cilantro, then grilled and served with raw red onion and bright mint chutney to offset the richness and heat. This recipe comes from Chintan Pandya, the executive chef at Adda Indian Canteen, a New York restaurant that specializes in homestyle Indian food. You'll need to purchase deggi mirch, an Indian chile powder that tastes somewhat like a smoky paprika, but is mild enough to be used in a quantity large enough to color the meat red. The spiced meat mixture benefits from chilling to help retain its shape on the grill, but you could also roll it into meatballs and pan-sear them on the stovetop or roast them in the oven, if the season dictates.
Provided by Alexa Weibel
Categories dinner, barbecues, finger foods, meat, skewers and kebabs, main course
Time 45m
Yield 6 kebabs
Number Of Ingredients 21
Steps:
- Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
- Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
- Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.
MINT CHUTNEY, BARBECUED LAMB & POTATO SALAD
This beautiful barbecued lamb with a fresh minty chutney makes a great sharing dish for friends. Serve with our new potato and spring onion salad
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- First, make the chutney. Put all the ingredients with a good pinch of salt and a small splash of water in a minichopper or food processor and blitz to a chunky paste. Will keep in the fridge for two days.
- Use one-third of the chutney to marinate the lamb for at least a couple of hours, or up to 24 hrs before. To make the potato salad, boil the potatoes until just cooked, around 12-15 mins. When they've got about a minute left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with one-third of the chutney and the yogurt. Can be made a day ahead and chilled in the fridge. Take out 1 hr before serving.
- To cook the lamb, heat the barbecue until the coals are ashen. Grill the lamb, flesh-side down, for about 25 mins, then flip it over and cook on the fat side for about 15 mins until charred and sizzling. When the lamb is cooked to your liking, leave it to rest on a warm platter to catch the juices. To serve, carve the lamb into thick slices, again catching the juices. In a bowl, mix the cooking juices with the remaining chutney, and serve alongside the lamb.
Nutrition Facts : Calories 579 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 55 grams protein, Sodium 0.4 milligram of sodium
MINT CHUTNEY
I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.
Provided by peep
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g
SPICED LAMB CHOPS WITH MINT-MANGO SAUCE
Categories Lamb Backyard BBQ Dinner Lime Mango Mint Spice Hot Pepper Grill/Barbecue Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 servings as part of buffet
Number Of Ingredients 19
Steps:
- For mint-mango sauce:
- Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
- For lamb chops:
- Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.
MINT CHUTNEY
This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Time 10m
Yield 2/3 cup.
Number Of Ingredients 9
Steps:
- In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED LAMB CHOPS WITH MINT CHUTNEY
From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."
Provided by AB_Fan
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
- Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
- Serve the lamb chops hot with the cool chutney.
Nutrition Facts : Calories 653.4, Fat 52.7, SaturatedFat 23.7, Cholesterol 148.6, Sodium 139.1, Carbohydrate 9.8, Fiber 1.1, Sugar 6.3, Protein 33.7
MINT CHUTNEY AND CUMIN LAMB RECIPE
Marinate lamb cubes in a minty chutney in this cumin lamb recipe. Skewer 'em on kabobs to take Mint Chutney and Cumin Lamb Recipe to a whole 'nother level.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Blend all ingredients except meat and sour cream in blender until smooth. Reserve 1/4 cup sauce mixture. Pour remaining sauce mixture over meat in shallow glass dish; toss to coat. Refrigerate 15 min. to marinate. Combined reserved sauce with sour cream; set aside.
- Heat grill to medium-high heat. Thread meat onto 4 skewers; discard marinade.
- Grill 16 to 18 min. or until meat is done, turning occasionally. Serve with reserved sour cream sauce.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 23 g
MINT CHUTNEY
Provided by The Cooking Jar
Yield 4
Number Of Ingredients 11
Steps:
- Mix the yogurt with cumin powder, chaat masala, mango powder and salt to taste
- Blend the mint leaves, cilantro, onion, garlic, ginger and green chili with 1 tablespoon of water into a smooth paste
- Combine the paste with the yogurt mixture and stir to mix
- Return the combined mixture to the blender and blend until it turns into an even green color
- Refrigerate for 1 hour and serve chilled
MINT CHUTNEY
Categories Condiment/Spread Yogurt Low Sodium Coconut Mint Almond Summer Jalapeño Coriander Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 14
Steps:
- In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.
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- To prepare chutney: Add mint, cilantro, jalapeño, ginger, garlic, lemon juice, cumin and salt to the bowl of a food processor or pitcher of a blender and pulse until all ingredients are well blended together.
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- To prepare chutney: Add mint, cilantro, jalapeño, ginger, garlic, lemon juice, cumin and salt to the bowl of a food processor or pitcher of a blender and pulse until all ingredients are well blended together.
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- Heat gas grill. Rub lamb chops with garlic, then brush with oil and season with salt and pepper. Grill the chops until cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Serve with Fresh Mint Chutney.
CUMIN LAMB KEBABS WITH FRESH MANGO CHUTNEY RECIPE - THOMAS ...
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4/5 Total Time 2 hrsServings 4
- In a small skillet, combine the cumin, peppercorns, cardamom, cloves and chile and toast over moderate heat for 1 minute. Transfer to a spice grinder and let cool. Grind to a powder and transfer to a large bowl. Finely grind the cashews. In the bowl, mix the spices with the cashews, wine, mace, 1 cup of the yogurt and the juice of 1 lemon. Season with salt. Stir in the lamb and refrigerate for 1 to 2 hours.
- Cut half of the mango into 1/3-inch dice and coarsely chop the rest. In a food processor, coarsely puree the cilantro, mint, shallot, garlic and coarsely chopped mango with the remaining yogurt and lemon juice. Transfer the chutney to a bowl. Stir in the diced mango and season with salt.
- Light a grill. Thread the lamb onto eight 8-inch skewers. Brush with oil and grill over a hot fire until medium rare, about 3 minutes per side. Serve at once with the mango chutney.
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- Wash lamb chops with cold running water and then pat dry with a paper towel. Sprinkle with salt and pepper and dried parsley leaves.
- Heat up 1 tbsp of oil on medium heat and fry the chops for 3-5 minutes on each site until golden. If your pan is small, do this in 2 batches, do not overcrowd. Once done frying, take them off the pan and place on a plate to rest.
- On the same pan, add 1 tbsp of oil and cook onion on medium heat for 5 minutes until transparent.
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From myrecipes.com
Servings 40Calories 94 per servingTotal Time 45 mins
- Make meatballs: In a small frying pan, toast cumin over medium heat until fragrant, 3 to 5 minutes. Grind in a spice grinder, put 1 tsp. in a medium bowl, and reserve the rest for chutney. Grind coriander and fennel and add to bowl with remaining spices, salt, lamb, and egg. Mix gently. Chill mixture until firm enough to shape, about 15 minutes.
- Make chutney: Put all chutney ingredients and reserved cumin in a food processor and whirl until very smooth. Add more lemon juice if you like. Spoon into a serving bowl.
- Finish meatballs: With wet hands, form chilled meat into 1-in. balls and set on a baking sheet. Heat oil in a heavy 12-in. nonstick frying pan over medium heat. Fry meatballs until well browned all over, 8 to 10 minutes total. Transfer to paper towels.
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