Mouthwatering Paleo Indian Spiced Lamb Kebabs with Cilantro-Mint Chutney

Allergens

None

Ingredients

• 1 pound ground lamb
• 2 tablespoons ghee or coconut oil, melted
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• Fresh cilantro and mint leaves for garnish

Instructions

1. In a large mixing bowl, combine the ground lamb, melted ghee or coconut oil, almond flour, garlic, ginger, salt, black pepper, cumin, coriander, turmeric, cinnamon, cardamom, and cloves. Mix well to ensure all ingredients are evenly distributed.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld together.
3. Preheat your grill or grill pan to medium high heat.
4. Using wet hands, form the lamb mixture into small, round kebabs.
5. Grill the kebabs for 2 3 minutes per side, or until they are cooked through and slightly charred on the outside.
6. While the kebabs are grilling, prepare the cilantro mint chutney by blending together fresh cilantro, mint leaves, a pinch of salt, a squeeze of lime juice, and a drizzle of water in a food processor until smooth.
7. Remove the kebabs from the grill and allow them to rest for a minute before serving.
8. Plate the kebabs on a platter and garnish with fresh cilantro and mint leaves. Serve alongside the cilantro mint chutney.

Chef’s Insight

To further enhance the flavors of the dish, you can add a pinch of cayenne pepper to the lamb mixture for a subtle kick.

Notes

This recipe is perfect for those following a Paleo diet or looking for a gluten-free snack option.