Chef Recipe from Wedding Venue Toronto


One of our favourite cocktail appetizers to serve guests before the main course is Indian grilled lamb with fresh mango chutney. The in house catering team of the boulevard can create a variety of international appetizers with precision.

Indian Grilled Lamb with Fresh Mango Chutney


6 pounds boneless lamb leg
1 tsp. ground green  cardamom
1 tsp. ground cumin
1/2 tsp. ground nutmeg
4 ounces minced onion
3/4 ounces minced garlic
3/4 ounces minced ginger
1 tsp. ground black pepper
4 ounces plain yogurt
20 fl oz. fresh mango chutney

Trim the lamb and cut the meat into long, thin strips.

To make the marinade, toast the  cardamom and cumin lightly in a dry saute pan. Add the nutmeg, onions, garlic, ginger and pepper and toast until fragrant. Let cool and add to the yogurt.

Pour the marinade over the lamb in a hotel pan and turn to coat evenly. Marinate the lamb, covered, in the refrigerator for eight hours or overnight.

Preheat the grill. Thread the lamb onto metal skewers and allow the excess marinade to drain away.

Place the lamb presentation side down on the grill rods. Grill undisturbed for about one minute. Give each skewer a quarter turn to achieve gill marks.

Turn the skewers over and complete cooking the desired doneness, or a minimum internal temperature of 145 degrees F.

Serve three or four skewers per person with 2 fl. oz. of the chutney.

Fresh Mango Chutney

2 pounds small diced mangos
2 ounces lime juice
4 tsp. chopped cilantro
2 tsp. minced ginger
1 tsp. minced jalapeno
salt as needed
ground black pepper as needed

Combine all the ingredients, including the minced jalapeno, if using. Let the chutney rest in the refrigerator for up to two hours to allow the flavors to marry. Adjust seasoning before serving with additional lime juice, salt or pepper.

It is difficult to find small wedding venues with an in house catering team who can prepare international cuisines at affordable prices.


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