Photo by Wendy Littlefield
This recipe comes from the Indian cooking class on the Queen Mary 2, taught by chef Sidwell Yarrow.
For the kebabs:
• 1 lb lamb leg or shoulder
• 2 ounces ginger paste
• 2 ounces chilli paste
• half an ounce mace powder
• half an ounce nutmeg powder
• 1 ounce garam masala
• 1 ounce chopped coriander
• 1 ounce chopped mint leaves
• salt and pepper to taste
• 1 tbsp mustard oil
• half a cup lemon juice
For the chutney:
• 10 ounces yogurt
• 2 ounces sour cream
• 1 ounce mint leaves
• 1 ounce coriander leaves
• 2 green chillis
• a pinch of black salt
• lemon juice of one lemon
For the chaat
• 8 ounces new potatoes
• 4 ounces garbanzo beans
• 2 ounces cherry tomatoes
• 1 red onion
• 3 spring onions
• 1 Tbs lemon juice
• 1 green chilli
For the chaat dressing
• 1 Tbs tamarind pulp
• 1 ounce chilli sauce
• a quarter ounce chilli powder
• 1 ounce cumin powder
• half an ounce amchoor powder
For the kebabs, mince the lamb to a fine grind. Add the rest of the ingredients to mix well. Shape as desired. Cook on a flat griddle, bake in the oven, pan fry, or cook on charcoal.
For the chutney, blend all the ingredients till smooth as silk.
For the chaat, mix all the ingredients.
For the dressing, blend all ingredients until well mixed. Pour over the rest and chill in refrigerator.
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