Shish Kebab with Paratha and Mint Chutney / Lamb Masala with Clove Rice / Lamb Mulligatawny
Shish Kebab with Paratha and Mint Chutney / Lamb Masala with Clove Rice / Lamb Mulligatawny
Preparation time:
2 hours
Cooking time:
2 hours
Serves:
6

Ingredients

LAMB MULLIGATAWNY SOUP (Element 1 of trio)

Soup

  • 2 tbs ghee
  • 1kg meaty lamb bones
  • 1 onion, chopped finely
  • 1 carrot, chopped finely
  • 4 garlic cloves, chopped
  • 4cm piece fresh ginger, grated
  • 2 long red chillies, finely chopped
  • 10 curry leaves
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp black mustard seeds
  • ½ tsp cumin ground
  • ½ cumin seeds
  • 2 cinnamon sticks
  • 1.5 litres chicken stock
  • 150g Urad dahl lentils
  • 1 large tomato, finely chopped
  • 100ml coconut milk
  • 2 tbs lemon juice

Lamb Skewers

  • 300g lamb leg backstrap, cut into 3cm pieces
  • 2 tbs ghee, melted

LAMB MASALA CURRY WITH CLOVE RICE (Element 2 of trio)

Curry

  • 2 tbs ghee
  • 1kg lamb shoulder, cut into 4cm pieces
  • 1 onion, finely chopped
  • 5 cloves garlic, crushed
  • 2cm piece fresh ginger, grated
  • 2 long red chillies, finely chopped
  • 2 stalks curry leaves
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground paprika
  • ½ tsp mustard powder
  • ½ tsp chilli powder
  • 375ml water or lamb stock
  • 2 cinnamon sticks
  • 400g fresh tomatoes, coarsely chopped

Corn Kachumber

  • 1 small corn cob
  • seeds ½ pomegranate
  • 1 small Lebanese cucumber, seeded, cut into 1cm dice
  • ½ small red onion, cut into 1cm dice
  • 1 tomato, seeded, cut into 1cm dice
  • 1 tbs white wine vinegar

Clove Rice

  • 300g basmati rice
  • 8 cloves
  • 1 tsp salt

SHISH KEBAB WITH PARATHA AND MINT CHUTNEY (Element 3 of trio)

  • Lemon wedges, to serve

Kebabs

  • 600g lamb mince
  • 1 small brown onion, finely chopped
  • 1 long green chilli, finely chopped
  • ½ cup finely chopped coriander
  • ¼ cup finely chopped mint
  • 1 egg
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp salt

Mint chutney

  • 1 bunch mint, leaves chopped
  • 2 green spring onions, chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 tbs caster sugar
  • juice of 1 lemon

Paratha

  • 120g atta flour
  • 120g plain flour
  • ½ tsp salt
  • 2 tbs ghee
  • 125ml warm water
  1. Method
  2. Notes

LAMB MULGATAWNY SOUP (Element 1 of trio)

  1. To make soup, melt half the ghee in a large saucepan over medium-high heat. Cook lamb bones in batches, until browned all over. Remove and set aside.
  2. Reduce heat to medium and add remaining ghee to same pan. Cook onion and carrot until soft. Stir in garlic, ginger and chillies. Stir in curry leaves. Stir in spices. Stir in stock, lentils, tomato and co-conut milk. Bring to a boil. Simmer, covered, for 45 minutes.
  3. Remove from heat. Remove and discard lamb bones, curry leaves and cinnamon sticks. Cool slight-ly then blitz with a stick blender. Stir in juice. Season.
  4. To prepare lamb skewers, thread lamb onto 6 small bamboo skewers. Brush with oil and season all over.
  5. Heat a chargrill pan over high heat. Cook lamb, turning, until browned all over and cooked as de-sired. Serve soup with lamb skewers.

LAMB MASALA CURRY WITH CLOVE RICE (Element 2 of trio)

  1. To make curry, heat half the ghee in a large heavy based saucepan.
  2. Cook lamb, in small batches, until browned all over. Remove from dish and set aside.
  3. Heat remaining ghee in same pan over medium heat. Add onion. Cook, stirring occasionally, until golden. Stir in garlic, ginger, chillies and curry leaves.
  4. Whisk ground spices with the water and add to pan. Bring to a simmer. Stir in cinnamon sticks and tomatoes. Stir in lamb Bring to a boil.
  5. Reduce heat to low and simmer, stirring occasionally, for about 1½ hours or until lamb is very ten-der (alternatively you could cook it in a 170C oven). Simmer, uncovered, for a further 15-20 minutes if you like a drier curry.
  6. To make kachumber, heat a chargrill pan over medium-high heat. Cook corn, turning, until charred and tender. Trim away kernels and place in a bowl. Add remaining ingredients and toss to combine. Season. Refrigerate until required.
  7. To prepare rice, place rice, cloves and salt in a saucepan. Add enough water to come 2.5cm above the rice. Bring to a boil. Cover with a tight fitting lid and reduce heat to low. Cook for a further 13-15 minutes. Stand covered for 5 minutes. Fluff with a fork.

SHISH KEBAB WITH PARATHA AND MINT CHUTNEY (Element 3 of trio)

  1. To make kebabs, using your hands combine all ingredients in a bowl. Massage mixture for 5 minutes. Divide into 6 portions. Shape each portion into a 10cm oval around a long skewer.
  2. To make paratha, sift combined flours and salt into a bowl. Rub in ghee to form fine crumbs. Add enough of the water to form a soft dough. Knead on a lightly floured surface until smooth. Wrap in cling film and set aside to rest for 30 minutes.
  3. To make chutney, blend all ingredients until smooth. Season. Add a little water if mixture is too thick. Refrigerate until required.
  4. Brush kebabs with oil. Heat a chargrill pan or barbecue over medium heat. Cook kebabs, turning, until browned all over and cooked through.
  5. To finish making paratha, divide dough into 6 portions. Roll portions into 3mm-thick rounds.
  6. Heat a lightly oiled heavy based fry pan over high heat. Cook parathas until browned on both sides and slightly puffed up.
  7. Serve kebabs with paratha, chutney and lemon wedges.

Mulligatawny soup should be tangy with a good hit of spice and heat.

Soak bamboo skewers in water for 30 minutes before using, to prevent them splitting and burning during cooking.

This recipe has been tested.

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