Recipe courtesy of Bal Arneson

Lamb Popsicles

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 8 to 12 skewers
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1 pound ground lamb

1 tablespoon grated garlic

1 tablespoon grated ginger

1 small onion, minced

1 green chili, finely chopped

1/2 cup finely chopped green mango

1 tablespoon dried fenugreek leaves

1 tablespoon garam masala

1 teaspoon cardamom seeds

A pinch of salt

A pinch of pepper

Neutral oil, for oiling the grill

Cherry and Peach Chutney, recipe follows

Cherry and Peach Chutney:

1 cup fresh cherries, stems and pits removed

3 small peaches, peeled and pits removed

2 green onions, thinly sliced

1 green chili, minced

Juice of 1/2 lemon

1/4 cup loosely packed fresh cilantro leaves

1 teaspoon ground cumin

A pinch of salt

A pinch of pepper


Special equipment:
12 metal or wooden skewers (soak wooden skewers overnight to prevent burning)
  1. Place the lamb, garlic, ginger, onions, chili, mango, fenugreek, garam masala, cardamom, salt and pepper into a bowl and mix well. Press about 2 heaping tablespoons of the mixture onto one end of each skewer to make "popsicles." They can be oblong or round as long as they adhere to the skewers and don't fall off during grilling. 
  2. Preheat a grill to medium-high and oil it. Grill the lamb popsicles until cooked through, 3 to 4 minutes per side. Serve with Cherry and Peach Chutney.

Cherry and Peach Chutney:

  1. Put the cherries, peaches, green onions, green chilies, lemon juice, cilantro, cumin, salt and pepper in a food processor and puree until smooth but still slightly chunky. Makes 2 cups.