Mince Kebab Chutney
Tender, spiced lamb or mutton meatballs browned and simmered in a rich, tangy tomato and pea chutney.
Kebab chutney is South African-Indian comfort food at its best—tender spiced lamb/mutton kebabs simmered in a rich tomato chutney and served with warm roti. This version includes plenty of fresh mint and coriander, mustard seeds for added depth, sweet peas stirred through at the end, and a generous squeeze of lemon juice to bring it all together.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Prepare & Brown Kebabs
In a large bowl, combine 500 g lamb mince with ¼ cup chopped coriander, ¼ cup chopped mint, 1 finely chopped green chilli, 3 minced garlic cloves, 1 tsp ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, and salt to taste.
- 2
Shape the spiced mince mixture into small meatballs (kebabs).
- 3
Heat a splash of oil in a wide pan over medium-high heat. Brown the kebabs lightly on all sides, then remove and set aside on a plate.
The rest of this recipe
There's 12 more ingredients and 6 more steps to go.
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Ivana’s note
Mustard seeds add depth and complexity to the chutney base, while fresh mint and coriander brighten the dish significantly. A generous squeeze of fresh lemon juice at the very end balances the rich lamb meat and sweet tomato acidity perfectly!
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