Lamb Kebabs … and how to make quick pickled onions and a yogurt dip.

Nothing says ‘Spring is here’ more than some Lamb kebabs. Spring Lamb is in stores now and while some of the premium cuts can be very pricey, today’s recipe uses ground lamb (lamb mince). This is not just easy on the hip pocket, but cooks up really fast too.

You can serve these kebabs as a starter, or with a salad as a main too. Today I’m serving it up as a wrap with some homemade, quick pickled onions and a yogurt dip. Start off by making the pickled onions and the dip, so that they have a little time to let the flavors develop. 

Quick Pickled Onions

1/2 onion, sliced
Salt, to taste
1-2 tbsp Lemon juice
Separate the half rings of the onion slices. 
Sprinkle salt and lemon juice over the onion and mix well to let the seasonings get to all the onion slices. 
Cover and refrigerate for 30 minutes to an hour. 
Yogurt Dip / Spread

1/2 cup Greek yogurt
Salt, to taste
1/2 tsp sugar, or to taste
1/2 clove of garlic, finely chopped
A few mint leaves, finely chopped
Mix all the ingredients together. Cover and refrigerate for 30 minutes to an hour. 
Lamb Kebabs

500g lamb mince
Salt, to taste
Freshly cracked black pepper, to taste
2 chillies, finely chopped
3 large cloves of garlic, finely chopped
1-2 tbsp fresh mint, finely chopped
Oil, for frying
Mix all the ingredients and shape into kebabs. 
Heat some oil in a pan. 
Fry kebabs for a couple of minutes on each side, or till you get a beautiful golden brown color on each side and till its cooked through to your liking. 
Serve hot. 
** To make the wrap, I use some homemade, whole wheat chapatis, layer some salad greens on top, add a couple of the kebabs, smear some yogurt dip over and top with some pickled onions. Wrap up and enjoy.  

Mutton Liver Masala

Here’s a stir-fry that’s really quick to put together. It literally takes about 15 minutes. The veggies are lightly spiced (of course you can increase the spice levels if you fancy it) and still a little crunchy. The liver is tender and so flavorful. This dish is one of my childhood favorites. I remember my mum and dad making this once in a while and I so enjoyed it. What I can’t figure out though, is why it took me so long to make this. This is literally the first time I’ve made it on my own. Better late than never! I know for sure this recipe is a keeper. We loved this dish so much, I will use it more often.

Mutton Liver Masala

250g fresh mutton liver
1 large onion, sliced
1 tomato, cut into thin wedges
1 potato, cut into wedges or cubed
1 green chilly, slit
Salt, to taste
Juice of 1/2 a lime
1 tsp ginger garlic paste
Black pepper powder, to taste
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1-2 tbsp oil

Wash the mutton liver and cut in into bite sized slices.

Marinade with salt, lime black pepper powder and the ginger garlic paste for about 10 minutes, while you get the other ingredients prepped.

Slice the onion, tomato, slit the green chilly and peel, wash and cut the potato.

Heat some oil in a large pan and fry the potato wedges / cubes till they’re done. Take them out of the pan and set aside.

In the same pan, add some more oil if needed and fry the mutton liver for a few minutes turning them over to make sure that they are cooked. Don’t overcook the liver as it gets rubbery and doesn’t taste as good. Take the mutton liver pieces out of the pan and set aside.

Using the same pan, add a little more oil if you need it. Drop in the green chilly and let it fry off for a few seconds. Then add the onions and saute them till they sweat a little. They should maintain some of their crunch.

Now add the turmeric powder and red chilly powder and stir well.

Add the tomato wedges and stir fry for a little while till the tomato has softened a little.

Tip the cooked potato wedges and the cooked liver into the pan. Stir everything gently but thoroughly to make sure the spices have coated everything and let it all warm through for a couple of minutes.

Serve hot.

This recipe is linked to –
Savory Sunday
Mouthwatering Mondays
Mangia Mondays
Hearth and Soul

Secret Recipe Club – Tornado Chops with a side of Slaw

This is my first post as part of the Secret Recipe Club and I’m glad I decided to join these guys. Its a real fun concept. Each month you are assigned one blog, from which you pick a recipe to work with. You can pick any one that appeals to you and make it as is or adapt it to your liking. 

This month I was assigned to Janis’ blog, Bite Me New England. Hi there, Janis!!! I really admire her work. She cooks up a storm with meat dishes of so many kinds. Each of them are elaborate and I admire the kind of dedication she puts into everything she does. There are so many recipes that I wanted to try out, but I was really busy this past month, so I settled for something quick and simple, her Tornado Chops which turned out nice and tender. These were mildly spiced, so those who prefer their food flavorful, but less spicy, this one hits the spot. I served these with a side of cole slaw, which is also something I picked up from Janis’ blog. I loved that it had absolutely no mayo but was so light and tasted so fresh. Thank you Janis, for sharing such wonderful recipes.

Tornado Chops
Adapted from: Bite Me New England

4 Cloves of Garlic
1/2 tbsp Italian seasoning
1tbsp fresh coriander leaves, chopped
Salt, to taste
2 Tbl Olive Oil 

6 lamb chops

Mix all the ingredients for the marinade in a large bowl. 

Toss the lamb in the marinade to coat well and let it stand at room temperature at least 30 minutes to an hour.

Heat 1 tablespoon olive oil in heavy large skillet over high heat.

Add the lamb and initially sear on both sides on a medium high flame for a couple of minutes. This will help seal in the flavors. 

Then lower the flame and cook until done to your liking.

Serve hot.

Lime Slaw 
Adapted from: Bite Me New England

1 onion, sliced
1 carrot, julienned
A few leaved of iceberg lettuce, cut into strips

Juice of 1/2 lime
1/8 tsp. Safflower oil

1 tbsp yogurt 
1/2 large clove garlic, minced
1 tbsp fresh coriander leaves, chopped
1/4 tbsp honey
Salt, to taste
Freshly crushed black pepper, to taste 

Mix all the ingredients for the dressing together.

Pour it over the chopped veggies and toss well. Check for seasoning.

Let it rest for a while before serving.