Today's Cook the Book recipe for Curried Lamb Kabobs is perfect for a last-minute summer grilling party. In season two of Top Chef, contestants were challenged to create a dish using jarred mayonnaise, prepared barbecue sauce, or bottled Italian salad dressing. Marcel Vigneron created this recipe, which doctors up plain old Hellmann's with spicy curry powder and sweet honey.
Mayonnaise is a great ingredient for anyone looking to create sophisticated meals in a minimum amount of time. With just a few simple additions, it transforms from a basic condiment into a savory sauce, dip, or spread. Try tossing in some lemon juice and chopped garlic for an easy aioli, or make a quick tartar sauce with chopped capers or cornichons and a pinch of minced shallots.
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Curried Lamb Kabobs
Adapted from Top Chef: The Cookboo
- 2 cups mayonnaise
- 2 teaspoons honey
- 1/4 cup Madras curry powder
- 1 pound lamb loin, cut into 1-inch cubes
- 1 portobello mushroom cap, cut into four 1-inch cubes
- 4 small tomatoes
- Olive oil
- Salt and freshly ground pepper
Preheat a charcoal grill and set the grate about 8 inches above the coals.
In a small bowl, whisk the mayonnaise, honey, and curry powder together and set aside.
In 3 separate small bowls, toss the lamb, mushroom, and tomatoes with oil to coat and season with salt and pepper to taste.
Lightly brush the grate with oil. When the flames have died down and the coals are white, put the mushroom and lamb cubes on the grill and cook for about five minutes, turning occasionally, until the mushroom is softened and the lamb is cooked to medium-rare or rare. Place the tomatoes on the grill; cook for 2 to 3 minutes, until blistered and charred.
Thread the mushroom squares, tomatoes, and lamb cubes onto skewers and place the kabobs on two serving plates with dollops of curry mayonnaise. Serve immediately.