Sunday, 1 May 2011

Alice Hart's Cumin-Spiced Lamb Skewers with Fresh Mango Chutney

Perfect for the barbecue but tasting great under the grill if the weathers not up to scratch, the meat for these cumin lamb skewers can be left to marinate over night to really take advantage of the cumin-spiced, and the chutney can be made ahead too. Along with a lemony couscous, the pre prepared lamb can be grilled in under 6 minutes, making it a great choice for summer entertaining. The recipe is from Alice Hart’s brilliant Cook Book and comes under the ‘Terribly Chic Drinks Party for a Winters Nights’ section, although I think it’s a great summer option too. The quantities for her recipe make 24-26 mini skewers, so not being that greedy, I halved the quantities to make two generous main meal portions.

Serves 2
- For the Skewers -
600g cubed lamb leg
1tsp ground coriander
1.5 tsp ground cumin
2 garlic cloves, crushed
100g Greek yoghurt
2 tsp brown sugar
1 tbsp vegetable oil
small bunch of mint, finely chopped
- For the Chutney -
1 ripe mango, peeled and finely diced
1 green chili, finely chopped
finely grated zest and juice of ½ lime
1 tsp brown sugar
  1. Soak 6 long wooden skewers in cold water for atleast thirty minutes, to ensure they don’t scorch under the grill.
  2. Put the lamb in a large mixing bowl and add the spices, garlic, yoghurt, sugar, oil and 2/3’s of the mint. Leave to marinate for a few hours, or overnight if you can.
  3. Combine all the chutney ingredients together and stir in the remaining mint. If you prefer your chutney smoother, and if you have one available, blend a little with a hand held blender. Otherwise, ensure the mango is finely diced and squish with a fork to ensure its not too chunky.
  4. Preheat the grill to medium, thread the lamb on to skewers and line up on a lightly oiled baking sheet.
  5. Grill for about 6 minutes, turning halfway through. Serve with a dollop of chutney and couscous. 
Culinary Know How: FRESHER
Budget: UNDER £6

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