Spicy Lamb Kebab Chutney
I have no time to try out new recipes so I am sticking to my old time favorites, Spicy Lamb Kebab Chutney, at least until we move.
Nothing beats the comfort of familiar home-cooked food when stress levels are high.
Spicy Lamb Kebab Chutney
So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.
The tomato sauce or chutney for this sauce is made from tomatoes. You will need just a few simple spices and the chutney can be used as a base for many other dishes too.
You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.
Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.
In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to mop up that tomato chutney.
The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.
My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste.
I prefer my onion and herbs a little chunky but you can blend yours into a smooth paste, especially if you don’t really like tasting the onion
If you do try this recipe please drop me a comment and leave a star rating. It is always appreciated.
More Lamb Recipes to try:
Curried Samp and Beans with Lamb
Lamb Kalya with yogurt and cream
First Published, February 5, 2019 – Updated, June 5, 2025
Spicy Lamb Kebab Chutney
Ingredients
Lamb Kebabs
- 500 gram lamb mince
- 1 large onion
- 2 green chillies
- 2 tspn ginger/garlic paste
- 2 teaspoon kashmiri chilli powder
- 2 teaspoon ground cumin
- 1 teaspoon all spice
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 spring onion finely chopped
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1 large egg
- juice of half lemon
- 2 tablespoon vegetable oil for frying
Chutney
- 1 large onion finely chopped
- 5 large roma tomatoes makes about 2&1/2 cups when pureed, see notes
- 1 tablespoon tomato paste
- 2 green chillies
- 1 teaspoon ginger garlic paste
- 2 sprigs curry leaf
- 1 teaspoon kashmiri chilli powder
- 1 tablespoon masala
- 2 tablespoon vegetable oil
- 1/4 cup coriander leaves
- salt
- 1/2 teaspoon sugar
Instructions
- To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, masala, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if you prefer
- Chop up the spring onion and add to this mixture. Add mince and egg and mix it well. Squeeze the juice from the half lemon into the mixture.
- Divide the mixture into equal sized balls, depending on how big or small you prefer
- Heat 2 tablespoons oil and fry the lamb kebabs, doesn't need to be fully cooked. Takes about 3 minutes to fry. Be careful not to overcook them. Remove from pan, cover with foil and set aside
Chutney
- Add another 2 tablespoons oil to the same pan. If there's any fat you can use a paper towel and soak it up before adding the oil. Add the onion and chilli. Sauté the onion until it's slightly brown
- Add curry leaf and ginger garlic paste and fry for a minute
- Add the chilli powder, turmeric and masala and fry for a further minute
- Add the tomatoes and tomato paste, season with salt and simmer until the tomatoes are cooked, about 20-30 minutes. Add the sugar if required. Add the chopped coriander. The oil will surface to the top once tomatoes are cooked.
- Add the lamb kebabs and simmer for 3-4 minutes. Garnish with coriander and serve
Notes
- I prefer to cook my onion until translucent as I love onion and I love it this way in a chutney. However, you can cook it until slightly brown if you prefer.
- If you do not have masala add a little more kashmiri chilli powder. The masala and chilli powder can be adjusted according to your taste. The amount I used in this recipe makes a spicy (hot) chutney.
- Roma tomatoes are less acidic than the salad tomatoes (round ones) and it's why I recommend it. If you really don't have fresh tomatoes feel free to use canned tomatoes. Please soak the tomatoes in freshly boiled water, remove the second after a minute and blend before cooking
Love your blog. Stumbled upon it today. You write really well and the food pics look yum!
Thank you so much Michelle> I’m so glad you enjoyed browsing through my blog. I am no writer but I do try, thanks for the compliment.
Omg! This was so good! Thank you so much for your amazing site. I will definitely be trying more of your recipes!!!!
Thank you so much for the feedback Aneesa! I’m so glad the recipe worked for you and you enjoyed it. Thank you for visiting my blog
Dear Lorraine
I have moved to Germany as my husband is German. I am pregnant and really wanted something that tastes like home. I tried the kebab recipe and it was absolutely fantastic. The recipe was so simple and it tasted just like I remembered. Thank you for this great recipe! it is now and forever will be my go to kebab recipe.
Kind regards
Mishka
Thank you so much for the positive feedback Mishka. I’m so glad you enjoyed the recipe. All the best with your pregnancy:-)
hi. tried your kebab recipe. awesome stuff. looking forward to more recipes from you. im a working mom and often feel like alot of the online recipes are cumbersome and complex so I don’t really follow through. thanks for making it easy enough for even us to understand that are not kitchen gurus. tried, tested. its amazing
Thank you so much Comanthia. I am trying to keep my recipes as simple as I can, more so that everyone can enjoy cooking. I, myself, hate complicated so I fully understand. I will try my best to keep everything as easy as I can. Take Care:-)
i cooked this over the weekend and wow it was amazing! i didn’t have mint or lemon juice and had to use beef mince instead but holy mmol, it came out amazing! thank you so much! 5/5
Thank you so much Holly! I appreciate the feedback:-)
Excellent Recipe. Cut down on chilli and did not have spring onion, but it was still delicious. Had friends over on yesterday and served with roti, rice and french bread. Everyone loved it and were looking for leftovers the day after.
Thank you so much Marlene. When I did eat lamb I loved this dish so I can know the joy it brings people…Lol! So glad you and your friends enjoyed it:-)
Please could you post a recipe for tripe / trotters and beans . I don’t eat it but my husband loves it.
Hi Marlene! Nobody in my family eats it too but I will post a recipe soon. Will have to invite guests that eat it:-)
Made this last night for dinner it was really delicious my kid’s enjoyed it. Made the butter Rotis too go with it. I definitely will be using your blog Lorraine Thanks for the awesome recipes……
I made your spicy lamb kebab chutney and put it into bunny bread and my family thoroughly enjoyed it. They said that it was the tastiest that they ever had. Thank you for your delicious and easy to follow recipes. I use tamarind and spice for almost all of my dishes. Really enjoyable and delicious meals. Thank you once again
thank you so much for this recipe. ive always struggled to make a good indian chutney, my husband is Indian. i finally got it right! Kudos to you.
You’re welcome Cindy. I am so happy to hear that and hope you enjoyed it:-)
Hello made the Kebabs today absolutely delicious thanks for the recipe
The recipe was fantastic! My family usually makes kebabs with chunky ingredients, so blending the onions and herbs was a completely new approach for us. The texture turned out incredible, and the flavor-just wow!