Vinoth’s Chennai Four Whistle Farms Lamb Kebab

“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


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.