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Jaffna Spiced Lamb Skewers

Jaffna Spiced Lamb Skewers

Our Jaffna Lamb Skewers are served alongside a refreshing coriander chutney. Inspired by the flavours of Sri Lanka, these succulent lamb skewers are marinated in an aromatic blend of spices, then grilled. Paired with a zesty coriander chutney, this dish brings a burst of exotic taste to your barbecue, making it a perfect addition to any outdoor feast. 

Recipe Credit:  Nick Rourke

Cooking surfaces

Cast Iron Grid

BBQ Temperature

200°C

Ingredients

For the lamb

  • 250g lamb neck fillet
  • 2 tbsp mild curry powder (or make your own Jaffna spice curry powder)
  • 2 tbsp coconut oil
  • 5 curry leaves
  • 2 thai red or green chillis
  • lime wedges
  • salt to taste

Jaffna Spice Mix

  • 30g coriander seeds
  • 15g cumin seeds
  • 15g fennel seeds
  • 15g black peppercorns
  • 2 tbsp coconut oil
  • 10 curry leaves
  • 70g dried kashmiri chillis
  • 1/4 tsp turmeric powder

Coriander Chutney

  • 25g fresh coriander
  • 1 large clove of garlic
  • 5cm of ginger, peeled
  • 1.5 tbsp vegetable oil
  • 2 green chillis
  • Juice of 1 lime
  • pinch of salt

 

Method

To make the chutney

  1. Put all the ingredients in the food processor and blitz until smooth.  You may need to add a tablespoon or so of water to loosen the mix in the processor.
  2. Season to taste with salt, and if needed a drop more lime juice.
  3. Decant into a small dish. Refrigerate until ready to serve.

For the Jaffna curry powder (this section can be skipped if you use your own curry powder)

  1. In a dry small cast iron skillet or pan low to medium heat, roast the coriander, cumin, fennel and black peppercorns for 1 to 2 minutes, stirring regularly, until they begin to smell really fragrant, then pour them into a bowl.
  2. Add 2 tbsp oil to the pan, cook the 10 curry leaves and dried chillies for 2 to 3 minutes.  Stir often. Remove from the heat and when cool, blitz to a fine powder.
  3. Stir in the turmeric and put in a jam jar.

To marinade the lamb

  1. Temper curry leaves and chillies by heating coconut oil to 100°C and steeping.  Leave to cool.
  2. Take the lamb and slice into strips.
  3. Using a sharp chef’s knife or slicing knife, slice lamb against the grain into 5 cm long, 2.5 cm wide, and 1/2cm thick strips. The easiest and most efficient way to do this is to start by portioning the lamb neck
    into 5cm wide by 2.5cm thick pieces, and then slicing those pieces crosswise into 1/2 cm thick strips.
  4. Season the lamb with salt and 2 tbsp of mild curry powder (or jaffna spice mix) together with the tempered curry leaves and fresh chillies.  Place in the fridge to marinade for about 2 hours.

To cook the lamb

  1. Setup your Big Green Egg for a direct cook at 200°C with your stainless steel grid.
  2. Thread the lamb onto some pre-cooked skewers. Cook your lamb until it has a good colour about 3 to 4 minutes each side and the internal temperature of the lamb has reached at least 57°C.
  3. Transfer to serving platter and let rest for 1 to 2 minutes.
  4. Serve with lime wedges, coriander and coriander chutney.
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