Mint chutney
Complement and cool a curry with some homemade mint chutney
Lamb kebabs with peppery lime marinade
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 600g lean lambneck fillet
- 2 green chilliesseeded and roughly chopped
- 3 garlic clovesroughly chopped
- ½ tsp cracked black peppercorns
- ½ tsp ground cinnamon
- ½ tsp ground cardamomor crushed cardamom seeds
- juice of 2 large limes
- 1 tbsp vegetable or sunflower oil
To serve
- salad of red onionrings, halved cherry tomatoes and crisp lettuce
- warm naan breadtorn into pieces
- mintchutney
Nutrition: per serving
- kcal237
- fat12g
- saturates5g
- carbs2g
- sugars0g
- fibre0g
- protein31g
- salt0.27glow
Method
step 1
Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
step 2
Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
step 3
Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').
