Freshly-ground pastured lamb with onions, garlic, chiles and toasted spices is sizzled in cardamom-scented ghee and served over almond-raisin basmati with a chutney of fresh mint, coriander, ginger and yogurt.. For the Chutney (adapted from a recipe by Madhur Jaffrey) 2 tablespoons fresh mint leaves 2 tablespoons fresh coriander leaves 1 1/2 teaspoons fresh ginger … Continue reading Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati