Spiced Grilled Lamb With Peach Chutney
Published August 12, 2006
- Total Time
- 1 hour 20 minutes, plus overnight refrigeration
- Rating
- Comments
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Ingredients
FOR THE LAMB
6 bamboo skewers, optional
1 tablespoon whole black peppercorns, coarsely ground
½ teaspoon whole allspice, finely ground
1 teaspoon cumin seed, coarsely ground
1 tablespoon coriander seed, coarsely ground
1 dried Thai chili, finely ground
3 whole black cardamom pods, coarsely ground
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon canola oil
Salt
2 pounds boneless leg of lamb, cleaned, trimmed and cut into 1 ½ -inch cubes
Juice of one lime
FOR THE CHUTNEY
1 cinnamon stick, broken in half
4 green cardamom pods
3 cloves
1 tablespoon yellow mustard seeds
2 tablespoons dried pomegranate seeds, crushed
1 ½ -inch piece ginger, peeled and cut into -⅛ by--⅛ by- * -inch pieces
1 fresh green chili, cut in half
¼ cup maple syrup
1 ½ teaspoons cider or white-wine vinegar
2 cups orange juice
2 pounds peaches (about 5 medium), peeled, pitted and cut into quarters
Salt
½ teaspoon freshly ground black pepper, plus more to taste
Nutritional analysis per serving (6 servings)
39 grams carbs; 103 milligrams cholesterol; 501 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 26 grams fat; 4 grams fiber; 1028 milligrams sodium; 31 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using bamboo skewers, place them in a bowl of water. Prepare the lamb: in a large bowl, combine the pepper, allspice, cumin, coriander, chili, cardamom, ginger, garlic, oil and a generous pinch of salt. Rub the mixture on the lamb and marinate for at least six hours in the refrigerator.
- Step 2
Make the chutney: place the cinnamon, cardamom and cloves on a square of cheesecloth and tie with kitchen twine. Place the sachet in a 6-quart saucepan with the mustard seeds, pomegranate seeds, ginger, chili, maple syrup, vinegar and orange juice. Bring to a boil and simmer for 5 minutes. Add the peaches and gently simmer on medium-low heat until the peaches are very tender and the liquid thickens enough to coat the back of a spoon, about 60 to 75 minutes. Season with salt and pepper. Transfer to a heatproof container to cool. Refrigerate.
- Step 3
Heat a grill or nonstick skillet to high. Place no more than six lamb pieces on a skewer. Season generously with salt. Cook to desired temperature, 3 minutes on each side for medium rare. Take care not to burn the spices. Drizzle with lime juice and serve with chutney.
Dried pomegranate seeds are available at www.kalustyans.com. Additional recipes are at nytimes.com/magazine.
Private Notes
Comments
I thought this was a little over spiced. The spices took over the taste of the lamb, which I cut to the size indicated. I feel it would comfortably be used on 3# of lamb. It’s heavy on the black pepper, fyi.