South African Indian Dish

I have no time to try out new recipes so I am sticking to my old time favorites, at least until we move. Nothing beats the comfort of familiar homecooked food when stress levels are high. So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.

The tomato sauce or chutney for this sauce is made from tomatoes with a few simple spices and can be used as a base for many other dishes too. You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.

Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to dunk into the tomato chutney.

The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste. I prefer my onion and herbs a little chunky but you can make yours into a smooth paste, especially if you don’t really like tasting the onion

Please do try my recipe and I would love to hear your comments.

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Spicy Lamb Kebab Chutney
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MAIN COURSES LAMB
Servings
Ingredients
Lamb Kebabs
Chutney
MAIN COURSES LAMB
Servings
Ingredients
Lamb Kebabs
Chutney
Votes: 1
Rating: 5
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Instructions
  1. To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if your prefer
  2. Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  3. Divide the mixture into equal sized balls and side aside
  4. Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.
  5. For the Chutney Heat 2 tablespoons oil and add the onion, chilli and curry leaf
  6. Saute the onion until it's translucent. Add the garlic and saute for another minute
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Who doesn’t love Butter Chicken, it is one of the most popular Indian dishes and just the mention of it gets everyone salivating. My kids absolutely love Butter Chicken, although I had to stop making it for a while because they had too much of it and didn’t want to hear the word butter chicken. Now that they’ve had a break they are happy to eat it again and this time it was super-delicious. I’ve created many versions of this recipe and I was never totally satisfied so I’m constantly tweaking my recipe until I know it’s perfect.  I’m hoping this is my final tweak as this recipe couldn’t be more perfect. I must have tried making a hundred different versions, just kidding…well not exactly a hundred but enough to make me crazy. I’ve cooked this chicken dish for all my family and friends and everyone loves it and I’m also sure everyone’s had a different version of this recipe.

I think it’s a really simple dish to prepare and even the most novice cook can make this dish with ease, especially if you have the right recipe and all the ingredients. As I always say freshly roasted and ground spices are the best so if you do have the time it will be worth it. I also love using fresh tomatoes but here in Johannesburg we don’t always get the kind of tomatoes I use in my cooking so I have to sometimes settle for canned tomatoes.

I don’t always use butter when cooking my sauce as the cream adds enough creamy, richness to the dish. However, everybody prefers to cook this dish their way so if you prefer butter or ghee over oil feel free to use it.  This recipe seems to have tick all the boxes for now, although I could change my mind in a few months. I am really indecisive, ask my hubby that sometimes goes shopping with me, my indecisiveness may lead me to create another version of this dish. So if I post another recipe in a few months don’t be too surprised. If you’re looking for a vegetarian dish with the same sort of creamy, delicious sauce then you’ve got to try my Paneer Makhani


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Butter Chicken

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MAIN COURSES CHICKEN
RECIPES MAIN COURSES

Servings


Ingredients

MAIN COURSES CHICKEN
RECIPES MAIN COURSES

Servings


Ingredients

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Instructions
  1. Marinate the chicken with the Tandoori marinade and yogurt and refrigerate for an hour or overnight

  2. Heat oil and add cumin seeds, fry until it starts to burst. Add bay leaf and onion. Sauté until onion is translucent.

  3. Add ginger/garlic paste and fry for a further minute.

  4. Add turmeric, ground cumin, coriander, Kashmiri chilli powder, masala. Mix well and cook the paste for 2 minutes. Add a few drops of water to prevent scorching

  5. Add the tomatoes, season with salt. Add sugar. Cover and simmer on low heat until tomatoes are cooked, about 20 minutes

  6. Whilst the sauce is cooking you can flash fry the chicken or pop it into the oven using the grill function just until it browns. Do not overcook your chicken if using breasts. Set aside

  7. Once the tomatoes are cooked, crush the fenugreek leaves in your hands and add it to the sauce together with the garam masala and cream. Use a stick blend and blend the sauce until it's smooth and creamy

  8. Add the chicken and let it heat through. Switch off the stove and let the chicken cook through in the sauce. Serve with roti, basmati rice or naan bread


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