Curried Lamb Lollipops
By: Ken & Patti Fisher
Published: Thursday, December 10, 2009 - 3:35pm

Ingredients




Ingredients: Lamb

2 pounds ground lamb
4 tablespoons fresh curry powder
3 tablespoons Soy Sauce
2 tablespoons fancy Spanish paprika
2 tablespoons Cajun seasoning
2 tablespoons dried onion flakes
2 tablespoons dried crushed garlic
2 tablespoons minced garlic
2 tablespoons coarse black pepper
1 teaspoon sea salt
1 egg
1 medium sweet onion, minced
Bamboo skewers, soaked

Ingredients: Peanut Sauce

1/2 cup peanut butter, creamy or chunky
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon Tabasco Chipotle Hot Sauce
1/2 cup HOT water
Ingredients: Yogurt Cucumber Sauce

1 1/2 cups Greek style yogurt
1 cucumber, peeled and chopped
3 tablespoons fresh dill or dried, if that’s all you have
1 tablespoon lemon juice
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander

Preparation

1 Directions: Lamb 2 Place all the ingredients in a bowl and mix well. Then, take some of the lamb and shape it into a roll and run a bamboo skewer through them. You’re set to go. 3 If you want to leave out the curry, don’t tell me, I’ve heard it… 4 Don’t forget to soak the bamboo skewers for at least a ½ hour before using them. 5 Directions: Peanut sauce 6 This is a real simple and packs a lot of flavor. Take a small bowl and add everything except the HOT water. Mix this until smooth, I use a fork. Then, add a little hot water, a little at a time and mix until smooth. Keep adding and mixing until you have added all the water. As it cools it will thicken. 7 Directions: Yogurt Cucumber sauce 8 Put all the ingredients into a food processor and blend until smooth. Poor into a bowl cover and place in the refrigerator until ready to serve. 9 Preparing Grill:  Low Direct Heat 10 Preheat your grill to low heat (250-300). Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) 11 Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

About


Prep Time: 15 minutes
Cook Time: 15 minutes
Grill: Low Direct Heat
I have been thinking of this for the grill for over a month now. I’ll tell you that ground lamb is hard to find in Southern California. But, I did find it and here is the story…
Patti and I are different as salt and pepper, if you were to know us you may wonder how we ever got together much less be happy together. We are very happy and our only problem is just not enough work that pays… but, in time even that will change…
I tell you all this because of the name Patti gave this dish: “Lollipops”… Come on, I am a guy, “The Grillmaster”. I don’t do “Lollipops”… Well you see the name in the title here. I guess I do Lollipops. Oh well, marriage is compromise, but at least I promised not to add chipotle. But, the lamb was awesome whatever you call it…
Anyway, I love curry, the trouble is that I tend to really spice up the dish that I am doing. So, you really can taste and smell the beautiful aroma of the curry. Sadly, for some, it tastes like nothing else. Not this time. First, I want to point out that when I told everyone I was doing a curried lamb I got a bunch of icky faces and groans… We don’t like curry, it is too spicy…
Ok, I made the lamb up half and half with and without curry… Do you know what they did?
The first thing I heard was that smells wonderful. At that time I still had the foolish thought that it will be ok and they would eat theirs and leave the curried lamb for me.
Dang, was I wrong? You betcha!