Surjan Singh Jolly
Grilled lamb skewers with bean-garlic dip
Serves: 3-4 persons
Preparation time: 30-35 minute
Cooking time: 20-25 minute
Ingredients
For the skewers
1/4 cup mint leaves
1 tsp coriander seeds
1/2 tsp ground mustard seeds
2 cloves garlic
A pinch of salt
2 tbsp hung yogurt
4 tbsp canola oil
12 lamb fillets, each about 50 gm (preferably from shoulders)
1 tsp green papaya paste (optional)
For the dip
150 g white kidney (cannellini) beans
1 clove garlic, crushed
2 Tbsp lemon juice
A pinch of salt
1/2 tbsp black pepper powder
1-2 green chillies, deseeded and chopped
2 tbsp hung yogurt
Instructions
- In a mortar and pestle, grind together mint, coriander seeds, mustard seeds, garlic and sea salt until the seeds are crushed and mixture is smooth. Add yogurt and canola oil to paste.
- Use wooden mallet to tenderize the lamb. Make pieces thinner or add 1 tsp green papaya paste to the marinade. Marinate the lamb pieces in the mixture, cover and refrigerate it for at least 30 minutes.
- Heat a stove-top grill pan on high or light charcoal grill. Alternatively, pre-heat the oven to 250 °C.
- For the dip, crush kidney beans and add all ingredients in a bowl. Mix well to form a paste like consistency.
- Thread the lamb pieces onto skewers and grill or oven roast for 2-3 minute, turning the skewers to brown meat evenly on all sides. Serve with the butter bean dip.
(Jolly is a senior executive chef)
—As told to Poonam Bindra