by Bal Arneson
Allow 12 hours for soaking if using wooden skewers.
INGREDIENTS
Lamb Popsicles
1 lb ground lamb
1 tbsp ginger, grated
1 tbsp garlic, grated
1 small onion, minced
1 tsp cardamom seeds
1 tsp ground fenugreek
1 tbsp garam masala
1 pinch salt
1 pinch pepper
1 green chili, finely chopped
½ cup mango, finely chopped
12 metal or wooden skewers
Cherry and Peach Chutney
1 cup fresh cherries, stems and pits removed
3 small peaches, peeled and pitted
green chili, minced
2 green onions, thinly sliced
juice of ½ lemon
1 pinch salt
1 pinch pepper
1 tsp ground cumin
¼ cup loosely packed cilantro leaves
DIRECTIONS
Lamb Popsicles
1. If using wooden skewers, soak them overnight to avoid burning.
2. Place lamb, onion, garlic, ginger, spices, green chili, mango and salt into a bowl and mix well.
3. Preheat a grill to medium-high and oil it. Grill lamb popsicles until cooked through, about 3-4 minutes per side. Serve with Cherry and Peach Chutney.
Cherry and Peach Chutney
1. Put everything in a food processor and puree until smooth but still slightly chunky.
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