The Chef
Suvir Saran of Devi

Servings
Serves 8

Ingredients
Lamb shammi kebabs
21/2 pounds ground lamb
2 jalape�o peppers, seeded, finely minced
6 medium scallions, minced
1/2 cup loosely packed, finely minced red onions
1/2 cup minced mint leaves
1/2 cup finely minced, reconstituted figs or apricots
1/4 cup minced cilantro leaves
11/2 teaspoons lemon zest
Juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper
1/2 teaspoon cayenne pepper�
1 tablespoon garam masala

Green chutney
1/2 cup yogurt
2 cups firmly packed, chopped fresh cilantro
1/2 cup firmly packed mint leaves
1 unripe green mango, peeled, flesh sliced into chunks
2�3 fresh, hot green chilies, stemmed and seeded�
2-inch piece fresh ginger, peeled and cut into chunks
1/2 red onion, quartered
Juice of 2 lemons
1 tablespoon sugar
1/2 teaspoon salt

Cooking Instructions
Light or preheat the grill. In a large bowl, combine ground lamb with jalape�os, scallions, onions, mint, figs or apricots, cilantro, lemon zest, and lemon juice. Add salt, pepper, cayenne, and garam masala and mix gently with your hands. Pat the meat into 6 burgers or roll into sausages and place on skewers. Grill the kebabs directly over a hot fire until nicely charred on the outside and pink within, about 4 minutes per side.

For chutney:
Combine all ingredients in a blender, starting with the yogurt, and process to a pur�e. Se