Indian lamb skewers with curry with mint and nectarine chutney and pita – a detailed recipe for cooking. The nutritional value of one servings: (4 total) Calories 573, total fat 23 g, saturated fat g., proteins 40 g., carbohydrates 53 g. fiber, g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 28 minutes Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Lamb Shish Kebabs with Curry and Grilled Pita
- 700 gr. diced 2.5 cm. mutton scapula without bones
- 1/4 Art. coriander seed
- 2 tbsp. l cumin seeds
- 2 tsp mustard seed
- 1 tsp peppercorns black pepper
- 2 tsp Ancho Chili Powder
- 2 tsp turmeric
- 3 chopped garlic cloves
- A piece of finely grated fresh ginger 2.5 cm long.
- 1/4 Art. canola oil
- 1/4 Art. white wine vinegar
- Wooden skewers 15 cm long. (Soak in cold water on 20 minutes.)
- Salt
- Olive oil
- 4 pita cakes with a cavity inside
Grilled mint and nectarines chutney
- 4 nectarine halved and peeled
- 3 tbsp. l unsweetened coconut
- 1 small chopped serrano chilli
- Canola oil
- Salt and ground black pepper
- 1 small red head sliced into thin rings onions
- 1 chopped clove of garlic
- 1 piece of grated fresh ginger (2.5 cm.)
- 1 tsp whole mustard seeds
- 1/2 tbsp. white wine vinegar
- 1/4 Art. brown sugar
- 1/4 Art. light raisins
- 3 tbsp. l finely chopped fresh mint leaves
Recipes with similar ingredients: lamb, coconut, nectarines, peppers serrano, red onion, garlic, ginger root, wine vinegar, sugar brown, pepper, anchovy, mustard seed, coriander, cumin, pepper black peas, turmeric, chutney sauce, pita, raisins, mint
Recipe preparation:
- For nectarines chutney: Preheat grill to high temperature. Grease the nectarines with salt, salt and pepper. Grill down to light golden brown color, about 3 min. Turn nectarines over and fry until readiness, about 2 more minutes. Remove from the grill and large chop.
- In a medium-sized pan, putting it on the grill Preheat 2 tbsp. l oils. Put the onions and fry until soft. Add chili peppers, garlic, ginger, mustard seeds and cook a minute. Add vinegar and sugar and heat until sugar dissolves, and the mixture does not slightly thicken. Put nectarines and cook a minute, salt and pepper. Transfer to a bowl, give cool, add raisins, coconuts and mint. Allow to cool before serving. room temperature.
- For lamb skewers: Preheat the grill to high temperature. In a small pan, putting it on the grill mix coriander, cumin, mustard seeds, black pepper and peas lightly grill for about 1.5 minutes, stirring slightly time. Transfer to a coffee grinder, grind well and put in a bowl. Add pepper anchovy, turmeric, garlic, ginger, 1/4 tbsp. canola oils and vinegar. Whisk until pasta is obtained. If the mixture is too much dry, add a few tablespoons of water to dilute it until you get the paste.
- Put the lamb in a large bowl, add the curry paste and mix so that each piece is covered with it. You can fry cover them immediately or cover and store in the refrigerator for up to 4 hours to the flavor has become more intense. String 2 slices of beef into 2 skewers so that the meat lies flat on the grill. Salt with both sides and sauté until golden brown and appear soft strips on both sides and weak roasting, 2-3 minutes. with each side. Pour olive oil and serve with pita cakes and chutney.
