Indian curry lamb skewers with mint-grilled nectarine chutney with pita

  • Preparation Time40 mins
  • Cooking Time28 mins
  • Serves4
  • DifficultyMedium

For the Chutney

4 nectarines, halved and stoned
Canola oil for brushing
Salt and freshly ground black pepper
1 small red onion, halved and thinly sliced
1 serrano chile, finely diced
1 clove garlic, finely chopped
1 2.5cm piece fresh ginger, grated
1 tsp whole mustard seeds
125ml white wine vinegar
60g brown sugar
2 tbsp golden raisins
3 tbsp unsweetened coconut
3 tbsp finely chopped fresh mint leaves

For the Skewers

3tbsp coriander seeds
2 tbsp cumin seeds
2 tsp brown mustard seeds
1 tsp whole black peppercorns
2 tsp ancho chili powder
2 tsp turmeric
3 cloves garlic, finely chopped
2.5cm piece fresh ginger, finely grated
60ml canola oil
60ml white wine vinegar
700g pounds boneless lamb shoulder, cut into 2.5cm dice
6 wooden skewers, soaked in cold water for 20 minutes
Salt
Olive oil, for drizzling
Pita breads to serve
1) For the chutney: Heat the barbecue to high. Brush the nectarines with a little oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop. Set aside.

2)Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chilli powder, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute. Season with salt and pepper. Transfer the mixture to a bowl to cool. Stir in the raisins, coconut and mint. Let cool to room temperature before serving.

3) For the Skewers: Heat the grill to barbecue to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and cook, shaking the pan, until lightly toasted, about 1 1/2 minutes. Transfer to a coffee grinder and process until finely ground. Transfer the powder to a bowl and add the chilli, turmeric, garlic, ginger, the oil and vinegar. Stir to form a paste. If the mixture is too dry, add a few tablespoons of water to loosen.

4) Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.

5) Divide the meat between the skewers and season with salt. Grill, turning occasionally, until the meat is golden brown, slightly charred on both sides and cooked to medium-rare, about 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.

Latest recipes