Spiced lamb skewers with black pepper, cumin and dried mango

Name: Spiced lamb skewers with black pepper, cumin and dried mango
Cuisine: Asian, Indian
Ingredients: 3 garlic cloves, roughly chopped; 3 cm (1 in) ginger root,; 1 heaped tbsp Greek yoghurt; 1/2 tsp coarsely crushed black pepper; 1 tsp coarsely crushed cumin seeds; 1 heaped tsp garam masala; 1 tsp meat tenderizer (optional); 650 g (1 lb 7 oz) lamb rump, cut into bite-size pieces; 2 tsp dried mango powder, to garnish; sea salt, to garnish; smoked butter (page 147), for basting

1 step

Updated at: Wed, 18 Dec 2024 04:15:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories482.5 kcal (24%)

Total Fat38.5 g (55%)

Carbs4.4 g (2%)

Sugars0.2 g (0%)

Protein28.5 g (57%)

Sodium285.7 mg (14%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3garlic cloves

roughly chopped

3 cmginger root

1 heaped tbspGreek yoghurt

½ tspblack pepper

coarsely crushed

1 tspcumin seeds

coarsely crushed

1 heaped tspgaram masala

1 tspmeat tenderizer

optional

650glamb rump

cut into bite-size pieces

2 tspdried mango powder

Instructions

Step 1

Pound the garlic and ginger to a paste in a blender with a splash of water. Put the garlic and ginger paste, yoghurt, pepper. cumin and garam masala in a mixing bowl. Add the meat tenderizer, if using. Stir well and add the lamb (along with the lamb fat, if using) to the bowl. Do not add any salt at this stage - you can season the kebabs sparingly once cooked. Stir well and leave to marinate in the fridge for 6-8 hours Mix together the mango powder and salt in a small bowl and set aside Thread the lamb and lamb fat onto the soaked wooden skewers. Heat a griddle pan over a medium heat and cook the Kandahari tikka for 4 minutes. Baste the skewers with the smoked butter and turn over, then cook the tikka for a further 4 minutes. Serve the Kandahari tikka warm with a sprinkle of the mango powder mix.