Home Recipes Roger Mooking’s Mango Curry Kebabs

Roger Mooking’s Mango Curry Kebabs

Name: Roger Mooking’s Mango Curry Kebabs
Prep time: 00:15
Cook time: 00:15
Total time: 00:30
Yield: 4
Ingredients: 1 lb Ground lamb; 2 tbsp Shallots; 1 tbsp Paprika; 1 tsp Ground cumin; 1 English cucumber; 1 jar VH® Indian Mango Curry Sauce; 4 Hot dog buns; 1 sprig Cilantro

30-minute recipe Serves 4

Sweet mango, fragrant curry, and delicious lamb take these kebabs from everyday to gourmet. Serve them in crisp hot dog buns for easy eating! Tip: Heat your sauce on the barbecue so you can keep an eye on the lamb curry kebabs, and sauce them while the buns toast.

30-minute recipe Serves 4

Ingredients

454 g

Ground lamb

2 tbsp

Finely chopped shallots

1 tbsp

Paprika

1 tsp

Ground cumin

1 tsp

Salt

1 tsp

Black pepper

1 400-mL jar

Mango curry cooking sauce

Hot dog buns

English cucumber, cut into 1/4-in thick rounds

4 sprigs

Cilantro

Directions

Prep: 15-minute | Cook: 15-minute

1
Preheat barbecue to medium-high.
2
Combine ground lamb, shallot, paprika, cumin, salt and black pepper in a large bowl. Divide into 8 portions. Shape each into a long kebab cylinder.
3
Oil grill. Barbecue kebabs, turning every 2 minutes, until an instant-read thermometer inserted into lamb reads 160°F, about 6 to 8 minutes.
4
Pour curry sauce into a small oven-proof frying pan. Add cooked kebabs to sauce. Place pan directly on grill. Cook, stirring occasionally, until sauce is warmed through.
5
Toast hot dog buns on grill.
6
To assemble, place 2 kebabs in a hot dog bun with cucumber and any extra curry sauce. Garnish with a sprig of cilantro.

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Roger Mooking’s Mango Curry Kebabs

Ingredients

Directions

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