“Vinoth Shanmugam has been at The Glass Monkey for over two years now and often creates Indian-inspired feature dishes for the restaurant,” says owner Rob Filipchuk. “His lamb curry is amazing!” The southeast Indian-inspired lamb sausage was served with red wine-braised Alberta barley, a mint cilantro yogurt and a spicy Madras curry sauce as well as two wines from Niagara’s Henry of Pelham, the Baco Noir and Riesling.
Kitchen: The Glass Monkey
Paired with: Henry of Pelham
Kebabs
| 2.3 kg | ground lamb |
| 3 T | ginger and garlic paste, made with equal parts fresh ginger and fresh garlic, chopped fine and mixed |
| ½ c | equal parts minced onion and minced garlic, sauteed and chilled |
| 2 T | dried fenugreek leaves, finely crushed |
| 1 | egg, slightly beaten |
Combine all ingredients. Mix by hand or with a paddle mixer
Spice Mix
| 2 T | paprika |
| 2 t | garam masala |
| ¼ c | kosher salt |
| 2 T | ground black pepper |
| ½ t | hot chili powder (or more if you like it spicier) |
| 3 t | cumin powder |
| 3 t | fennel seed, toasted and ground |
| 2 t | coriander powder |
| 1 t | turmeric powder |
Combine spices in a bowl and whisk together. Add to lamb mixture and mix vigorously by hand or with a paddle mixer. Chill for at least one hour to allow flavours to combine. To make a kebab form the meat mixture around a metal skewer and cook on a BBQ grill or over an open flame. Or make patties.
Makes 24 portions.