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the appetizer:

The Professional Chef by The Culinary Institute of America includes recipes like Gnocchi Piedmontese; Rösti Potatoes; and Indian Grilled Lamb with Fresh Mango Chutney.

Cookbook

 

Indian Grilled Lamb
with Fresh Mango Chutney

Indian Grilled Lamb with Fresh Mango Chutney

Makes 10 servings

 
  • 6 lb/2.72 kg boneless lamb leg,
         broken down into subprimal cuts
         (see page 384 of the book)

Marinade

  • 1 tsp/2 g ground green cardamom
  • 1 tsp/2 g ground cumin
  • 1/2 tsp/1 g ground nutmeg
  • 4 oz/113 g minced onion
  • 3/4 oz/21 g minced garlic
  • 3/4 oz/21 g minced ginger
  • 1 tsp/2 g ground black pepper
  • 4 fl oz/120 mL plain yogurt
  • 20 fl oz/600 mL Fresh Mango Chutney (recipe follows)

1. Trim the lamb and separate it into individual muscles. Remove all interior fat and gristle. Cut the meat into long, thin strips, 1 by 4 by 1/8 in/3 by 10 cm by 3 mm.

2. To make the marinade, toast the cardamom and cumin lightly in a dry sauté pan. Add the nutmeg, onions, garlic, ginger, and pepper and toast until fragrant. Let cool. Add to the yogurt.

3. Pour the marinade over the lamb in a hotel pan and turn to coat evenly. Marinate the lamb, covered, in the refrigerator for 8 hours or overnight.

4. Preheat the grill. Thread the lamb onto metal skewers and allow the excess marinade to drain away.

5. Place the lamb presentation side down on the grill rods. Grill undisturbed for about 1 minute. (Optional: Give each skewer a quarter-turn to achieve grill marks.)

6. Turn the skewers over and complete cooking to the desired doneness, or a minimum internal temperature of 145 degrees F/65 degrees C.

7. Serve 3 or 4 skewers per person with 2 fl oz/60 mL of the chutney.

 

Fresh Mango Chutney

Makes 32 fl oz/960 mL

  • 2 lb/907 g small-dice mangos
  • 2 fl oz/60 mL lime juice
  • 4 tsp/4 g roughly chopped cilantro
  • 2 tsp/6 g minced ginger
  • 1 tsp/3 g minced jalapeño (optional)
  • Salt, as needed
  • Ground black pepper, as needed

Combine all the ingredients, including the minced jalapeño, if using. Let the chutney rest in the refrigerator for up to 2 hours to allow the flavors to marry. Adjust seasoning before serving, if necessary, with additional lime juice, salt, or pepper.

 
  • from:
    The Professional Chef, Ninth Edition
  • by The Culinary Institute of America
  • Rizzoli New York 2011
  • $75.00 US; Hardcover; 232 pages; 750 photos
  • ISBN-10: 0470421355
  • ISBN-13: 978-0-470-42135-211
  • Recipe reprinted by permission.

Buy The Professional Chef

 

The Professional Chef

 
Previous editions on The Global Gourmet (with sample recipes):  
 
Paris
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This page created November 2011


 


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