Cumin Lamb Kebabs with Fresh Mango Chutney Recipe

Name: Cumin Lamb Kebabs with Fresh Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cumin seeds; 2 teaspoons black peppercorns; Cardamom seeds from 2 pods (scant 1/8 teaspoon); 2 whole cloves; 1 dried red chile, crumbled; 1/4 cup cashews, coarsely chopped; 2 tablespoons dry red wine; 1/8 teaspoon ground mace or nutmeg; 2 cups plain low-fat yogurt; Juice of 2 lemons; Salt; 2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces; 1 large mango, peeled, fruit cut off the pit; 2 cups cilantro leaves; 1 cup mint leaves; 2 teaspoons chopped shallot; 1/2 teaspoon chopped garlic; Vegetable oil, for brushing

Servings: persons

1 tablespoon cumin seeds
2 teaspoons black peppercorns
Cardamom seeds from 2 pods (scant 1/8 teaspoon)
2 whole cloves
1 dried red chile, crumbled
1/4 cup cashews, coarsely chopped
2 tablespoons dry red wine
1/8 teaspoon ground mace or nutmeg
2 cups plain low-fat yogurt
Juice of 2 lemons
Salt
2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
1 large mango, peeled, fruit cut off the pit
2 cups cilantro leaves
1 cup mint leaves
2 teaspoons chopped shallot
1/2 teaspoon chopped garlic
Vegetable oil, for brushing

1
In a small skillet, combine the cumin, peppercorns, cardamom, cloves and chile and toast over moderate heat for 1 minute.
2
Transfer to a spice grinder and let cool.
3
Grind to a powder and transfer to a large bowl.
4
Finely grind the cashews.
5
In the bowl, mix the spices with the cashews, wine, mace, 1 cup of the yogurt and the juice of 1 lemon.
6
Season with salt.
7
Stir in the lamb and refrigerate for 1 to 2 hours.
8
Cut half of the mango into 1/3-inch dice and coarsely chop the rest.
9
In a food processor, coarsely puree the cilantro, mint, shallot, garlic and coarsely chopped mango with the remaining yogurt and lemon juice.
10
Transfer the chutney to a bowl.
11
Stir in the diced mango and season with salt.
12
Light a grill.
13
Thread the lamb onto eight 8-inch skewers.
14
Brush with oil and grill over a hot fire until medium rare, about 3 minutes per side.
15
Serve at once with the mango chutney.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon cumin seeds, 2 teaspoons black peppercorns, Cardamom seeds from 2 pods (scant 1/8 teaspoon), 2 whole cloves, and more.

Yes, Cumin Lamb Kebabs with Fresh Mango Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin Lamb Kebabs with Fresh Mango Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions