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Indian Curry Lamb Skewers with Mint-Grilled Nectarine Chutney with Pita (Bobby Flay) Recipe

Indian Curry Lamb Skewers with Mint-Grilled Nectarine Chutney with Pita (Bobby Flay) Recipe

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Indian Curry Lamb Skewers with Mint-Grilled Nectarine Chutney with Pita (Bobby Flay)

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Ingredients:

Serving

4 nectarines, halved and pitted
canola oil
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 (1-inch) piece fresh ginger, grated
1 tsp whole mustard seeds
1/2 cup white wine vinegar
1/4 cup brown sugar
1/4 cup golden raisins
3 tbsp unsweetened coconut
3 tbsp finely chopped fresh mint leaves
1/4 cup 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
1 - inch piece fresh ginger, finely grated
1/4 cup canola oil
1/4 cup white wine vinegar
1 1/2 lb boneless lamb shoulder, cut into 1-inch dice
6 - inch wooden skewers , soaked in cold water for 20 minutes
kosher salt
olive oil, for drizzling
4 pita breads , with pockets

Directions:

For the chutney:
Heat the grill to high.
Brush the nectarines with 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.
Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, 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 to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.
For the skewers:
Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.
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.
Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	989.09 Kcal (4141 kJ)
Calories from fat	510.88 Kcal
		% Daily Value*
Total Fat	56.76g	87%
Cholesterol	128.63mg	43%
Sodium	446.45mg	19%
Potassium	972.81mg	21%
Total Carbs	80.71g	27%
Sugars	32.58g	130%
Dietary Fiber	9.17g	37%
Protein	38.25g	77%
Vitamin C	15.2mg	25%
Vitamin A	0.6mg	19%
Iron	74mg	411%
Calcium	210.6mg	21%

Amount Per 100 g
Calories	195.78 Kcal (820 kJ)
Calories from fat	101.13 Kcal
		% Daily Value*
Total Fat	11.24g	87%
Cholesterol	25.46mg	43%
Sodium	88.37mg	19%
Potassium	192.56mg	21%
Total Carbs	15.98g	27%
Sugars	6.45g	130%
Dietary Fiber	1.82g	37%
Protein	7.57g	77%
Vitamin C	3mg	25%
Vitamin A	0.1mg	19%
Iron	14.6mg	411%
Calcium	41.7mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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