0.3 cup cilantro leaves fresh packed plus more for garnish
1.8 teaspoons garam masala
1 teaspoon garlic minced
2 cloves garlic peeled
0.5 teaspoon ground cumin
2.5 pounds lamb
0.5 teaspoon ground nutmeg
1 juice of lemon
0.5 cup olive oil
1 cup parsley fresh italian packed
2 onions red finely chopped
0.8 teaspoon pepper dried red crushed
0.3 cup red wine vinegar
2 teaspoons rock salt finely
0.5 teaspoon salt
2 tablespoons butter unsalted melted
Equipment
food processor
baking sheet
oven
grill
skewers
Directions
Special equipment: 18 sugarcane skewers
Combine the parsley, olive oil, vinegar, cilantro, crushed red pepper, cumin, salt and garlic in a food processor. Process until well blended.
Let stand for at least 1 hour for the flavors to blend.
For the kebabs: Preheat the oven to 400 degrees F.
Combine 1/2 cup of the chimichurri with the lamb, cashews, rock salt, 3/4 teaspoon garam masala, the garlic, nutmeg and onions. Knead to combine thoroughly.
Pat the mixture evenly onto the skewers with moist hands and shape into kebabs.
Place the kebabs on 2 baking sheets and bake for 8 minutes. Baste with the melted butter, and then continue to cook until completely cooked through, about 8 more minutes. Alternatively, the kebabs can be grilled over medium-high heat until slightly charred on all sides and cooked through, 10 to 12 minutes. Baste the kebabs with the melted butter when they come off the grill.
Sprinkle the kebabs with the remaining chaat masala and the lemon juice and serve hot with the chimichurri on the side.
