Lamb Kebabs With Coconut Mint Chutney Recipe

Indian cuisine · 515 calories

Lamb Kebabs with Coconut Mint Chutney recipe

About this recipe

This Lamb Kebabs with Coconut Mint Chutney recipe is a delicious and protein-packed Indian snack perfect for any time of the day. The lamb is infused with aromatic spices like turmeric, coriander, and cumin, creating a rich and savory flavor profile. The kebabs are pan-seared to golden perfection, ensuring a tender yet slightly crisp texture. Accompanying the kebabs is a refreshing coconut mint chutney, with the tangy addition of tamarind sauce for a burst of flavor in every bite. This dish is not only easy to prepare but also high in protein, making it ideal for gym prep or post-workout recovery. Serve these kebabs as a satisfying snack or appetizer, and enjoy the vibrant taste that combines Indian spices with fresh herbs.

Ingredients

  • - Blep Lamb Broth For Cats & Dogs
  • 1 piece Coconut
  • 1 Bunch Mint Leaves (Pudina)
  • - Coconut Mint Chutney Mix

Instructions

  1. 1. In a mixing bowl, combine minced lamb with rice flour, ginger garlic paste, turmeric powder, coriander powder, chili powder, cumin powder, salt, and black pepper powder.
  2. 2. Finely chop the fresh coriander and mint leaves and mix them into the lamb mixture for added freshness.
  3. 3. Knead the mixture thoroughly until the spices are evenly distributed and the texture is smooth.
  4. 4. Divide the mixture into equal portions and shape them into cylindrical kebabs using your hands or skewers.
  5. 5. Heat vegetable oil in a pan over medium heat and carefully place the kebabs into the pan.
  6. 6. Cook the kebabs, turning occasionally, until they are evenly browned and fully cooked, about 8–10 minutes.
  7. 7. In a separate bowl, mix the Coconut Mint Chutney Mix with water to create a smooth chutney consistency.
  8. 8. Add the Hommade Imli Sauce to the chutney and stir well to blend the flavors.
  9. 9. Remove the kebabs from the pan and place them on a serving platter lined with paper towels to absorb excess oil.
  10. 10. Serve the lamb kebabs hot with a side of the prepared coconut mint chutney and tamarind sauce.