Recipe from Scott Mason of the Ketchum Grill, Idaho
Ingredients for Lamb Kebabs:
5 lbs ground lamb 1/2 bunch chopped fresh mint 3 shallots, diced 1/2 cup currants 1/2 cup pine nuts 1 tbsp chopped garlic Salt 3 tbsp cinnamon, ground 1/2 tblsp clove, ground 1/2 tbsp fenugreek
Mix all together. Shape onto skewers and grill. Serve with flat bread, bib lettuce, couscous, chutney and yogurt!
Ingredients for Tomato Chutney:
1 yellow onion, diced 6 tomatoes, diced 1 handful currants 1 lime, diced with rind 1/2 orange, diced with rind 1 cup vinegar 2 cups brown sugar 1 tbsp prairie spice pinch of salt
Place all ingredients in a pot and bring to boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Serve warm or cold as a condiment for Lamb Kebab.
Ingredients for Israeli Couscous:
4 cups cooked Israeli couscous 1/4 cup slivered toasted almonds 1/4 cup currants 1/2 bunch fresh mint, julienned 1 tbsp cinnamon 1/4 tsp clove 1 tbsp chopped garlic 1/4 cup virgin olive oil 1/4 cup vinegar Zest from one orange
Add all ingredients to the cooked couscous and serve as a side dish to lamb kebab.
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