Chandigarh
24 August 2017
DIVYA AZAD
This is a mouth-watering lamb starter with an easy-to-prepare side dip. Canola oil helps bind the marinade’s flavours and its high heat tolerance is a great match for a hot grill.
Serves: 3-4 persons
Preparation time: 30-35 minutes
Cooking time: 20-25 minutes
Ingredients:
Lamb
1/4 cup mint leaves
1 tsp coriander seeds
1/2 tsp ground mustard seeds
2 cloves garlic
pinch salt
2 Tbsp hung yogurt
4 Tbsp canola oil
12 lamb fillets, each about 50 g (preferably from shoulders)
1 tsp green papaya paste (optional)
Dip
150 g white kidney (cannellini) beans
1 clove garlic, crushed
2 Tbsp lemon juice
pinch salt
1/2 Tbsp black pepper powder
1-2 green chillies, deseeded and chopped
2 Tbsp hung yogurt
Instructions:
- In mortar and pestle, grind together mint, coriander seeds, mustard seeds, garlic and sea salt until seeds are crushed and mixture is smooth. Add yogurt and canola oil to paste.
- Use wooden mallet to tenderize lamb and make pieces thinner or add 1 tsp green papaya paste to marinade. Marinate lamb pieces in mixture, covered and refrigerated, 30 minutes minimum.
- Heat stove-top grill pan on high or light charcoal grill. Alternatively, pre-heat oven to 250 °C.
- For the dip, crush kideney beans and add all ingredients in a bowl. Mix well to form a paste like consistency.
- Thread lamb pieces onto skewers and grill or oven roast 2-3 minutes, turning skewers to brown meat evenly on all sides. Serve with butter bean dip.
