MASALA LAMB KEBABS WITH TAMARIND CHUTNEY2

I have to be honest and say that I was a little hesitant about this one for two reasons…good quality lamb really doesn’t need too strong a favour companion because the meat itself tells its own story on the tongue. And, Garam Masala is traditionally a spice blend that is deeply flavourful, but essentially means “heat”…apparently not the fiery kind, but rather a quietly comforting, growing warmth within the belly. It is also commonly added towards the end of the cooking, which was going to prove tricky with what I originally had in mind for this dish.

But onwards and upwards, and it turns out that the delicate combination of flavours, rounded off by a complex yet delicious spice blend, sticky tart chutney and a sizzling hot griddle pan – and here we have an exotic dish with a hint of magic!

It is said that almost every family in Southern India has its own treasured secret Garam Masala recipe. Typically a blend of highly aromatic and flavoursome spices, the blend is used extensively in Indian cuisine – but it proves versatile and forgiving. The Cape Herb & Spice Garam Masala Curry Seasoning - part of a range of three – is robustly fragrant, inspiring the exotic flavours of India into your kitchen. Therein lies its’ forgiveness, because it’s hard for this sophisticated spice blend not to transport you.

Here goes…