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Surjan Singh Jolly

Grilled lamb skewers with bean-garlic dip

Serves:  3-4 persons
Preparation time: 30-35 minute
Cooking time: 20-25 minute

Ingredients 
For the skewers 
1/4 cup mint leaves 
1 tsp coriander seeds 
1/2 tsp ground mustard seeds
2 cloves garlic
A pinch of salt
2 tbsp hung yogurt
4 tbsp canola oil 
12 lamb fillets, each about 50 gm (preferably from shoulders) 
1 tsp green papaya paste (optional)

For the dip 
150 g white kidney (cannellini) beans 
1 clove garlic, crushed 
2 Tbsp lemon juice 
A pinch of salt 
1/2 tbsp black pepper powder
1-2 green chillies, deseeded and chopped
2 tbsp hung yogurt

Instructions

• In a mortar and pestle, grind together mint, coriander seeds, mustard seeds, garlic and sea salt until the seeds are crushed and mixture is smooth. Add yogurt and canola oil to paste.
• Use wooden mallet to tenderize the lamb. Make pieces thinner or add 1 tsp green papaya paste to the marinade. Marinate the lamb pieces in the mixture, cover and refrigerate it for at least 30 minutes.
• Heat a stove-top grill pan on high or light charcoal grill. Alternatively, pre-heat the oven to 250 °C. 
• For the dip, crush kidney beans and add all ingredients in a bowl. Mix well to form a paste like consistency.
• Thread the lamb pieces onto skewers and grill or oven roast for 2-3 minute, turning the skewers to brown meat evenly on all sides. Serve with the butter bean dip. 

(Jolly is a senior executive chef)

—As told to Poonam Bindra