Volcanic Naga Chili & Coconut Lamb Skewers with Saffron Risotto
This dish features tender lamb marinated in a fiery blend of Naga chili, ginger, and garlic, then grilled to perfection. It's served alongside a creamy, saffron-infused risotto, offering a cooling contrast to the intense heat of the lamb.
Prep Time
120 min
Difficulty
Hard
Servings
4
Calories
750 kcal
Instructions
- 1
Prepare the lamb marinade: Finely chop the Naga chili peppers (wear gloves!), ginger, and garlic. In a large bowl, whisk together the chopped chilies, ginger, garlic, coconut milk, lime juice, coriander powder, cumin powder, salt, and black pepper.
~10 min - 2
Cut the lamb loin into 1-inch cubes. Add the lamb cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours.
~5 min - 3
While the lamb marinates, prepare the saffron broth. Gently warm the vegetable broth in a saucepan. Add the saffron threads to the warm broth and let them steep for at least 15 minutes.
~20 min - 4
Thread the marinated lamb cubes onto skewers. Discard any excess marinade.
~10 min - 5
Preheat your grill to medium-high heat.
~5 min - 6
Grill the lamb skewers for 3-4 minutes per side, or until cooked through and slightly charred. Be mindful of the Naga chili, as it can cause flare-ups.
~12 min - 7
While the lamb grills, start the risotto. In a large pot, heat the olive oil and butter over medium heat. Add the chopped shallots and sauté until softened, about 3-4 minutes.
~7 min - 8
Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear translucent.
~2 min - 9
Pour in a ladleful of the saffron-infused vegetable broth and stir until it's almost completely absorbed by the rice. Continue adding broth, one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. This process will take about 18-20 minutes, until the rice is creamy and al dente.
~20 min - 10
Once the risotto is cooked, stir in the grated Parmesan cheese and a knob of butter. Season with salt and pepper to taste.
~3 min - 11
Serve the Volcanic Naga Chili & Coconut Lamb Skewers immediately alongside the Saffron Risotto. Garnish with fresh chopped cilantro.
~2 min
Tips
- When handling Naga chilies, always wear gloves and avoid touching your eyes or face. You can adjust the number of chilies used based on your spice tolerance.
- For best results, let the lamb marinate for the full 4 hours. The longer marination time allows the flavors to penetrate the meat more deeply.
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