The Chef
Suvir Saran of Devi

Servings
Serves 8

Ingredients
Lamb shammi kebabs
21/2 pounds ground lamb
2 jalapeño peppers, seeded, finely minced
6 medium scallions, minced
1/2 cup loosely packed, finely minced red onions
1/2 cup minced mint leaves
1/2 cup finely minced, reconstituted figs or apricots
1/4 cup minced cilantro leaves
11/2 teaspoons lemon zest
Juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper
1/2 teaspoon cayenne pepper 
1 tablespoon garam masala

Green chutney
1/2 cup yogurt
2 cups firmly packed, chopped fresh cilantro
1/2 cup firmly packed mint leaves
1 unripe green mango, peeled, flesh sliced into chunks
2–3 fresh, hot green chilies, stemmed and seeded 
2-inch piece fresh ginger, peeled and cut into chunks
1/2 red onion, quartered
Juice of 2 lemons
1 tablespoon sugar
1/2 teaspoon salt

Cooking Instructions
Light or preheat the grill. In a large bowl, combine ground lamb with jalapeños, scallions, onions, mint, figs or apricots, cilantro, lemon zest, and lemon juice. Add salt, pepper, cayenne, and garam masala and mix gently with your hands. Pat the meat into 6 burgers or roll into sausages and place on skewers. Grill the kebabs directly over a hot fire until nicely charred on the outside and pink within, about 4 minutes per side.

For chutney:
Combine all ingredients in a blender, starting with the yogurt, and process to a purée. Serve on the side. 

Best With
Grilled Vegetable-and-Fruit Salad

Photograph by Mitchell Feinberg