Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
CHILI MINT CHUTNEY
- 1 c Mexican Mint leaves
- 5 Scallions; chopped
- 1/4 ts Salt or more to taste
- 2 sm Hot chili peppers
- 2 tb Water or more; if necessary
CARROT CARDAMOM CHUTNEY
Preparation
Preheat oven 375 degrees. In a food processor combine all ingredients, (except lamb), until a paste is formed. Spread paste over lamb, taking care to avoid bones, and marinate in refrigerator for 2 days. Remove from marinade, (do not scrape), and roast, uncovered, in a heavy cast-iron pan for 15 minutes. Chili Mint Chutney: Combine mint, green onions, salt, vinegar, sugar and chilis in a blender and puree. Add water to thin. Taste and adjust seasoning if necessary. Carrot Cardamom Chutney: Combine all ingredients in a blender and puree until smooth. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9171 Converted by MM_Buster v2.0l.
