- To prepare marinade, heat oil in a heavy bottomed pot over medium-high heat. Add onions and reduce heat to medium. Cook for 5 minutes or until onions are soft and slightly blackened on the edges. Remove from oil and transfer to a large mixing bowl. (Save oil to use for cooking rice dishes or curries.)
- Add the remaining marinade ingredients to the onions and mix well.
- Transfer the mixture to a food processor and pulse to form a coarse paste. It should not be completely smooth. Adjust seasoning as needed with additional soy sauce or sweet soy glaze.
- To prepare Yogurt Mint Chutney, stir together all ingredients except yogurt in a medium bowl. Blend until smooth with a stick blender or process until very finely chopped in a food processor. Transfer to a bowl and whisk in yogurt. Cover and refrigerate until ready to use.
- Trim lamb and cut into thin strips about 1 1/2-inches wide and 3-inches long. Rub with chili powder and turmeric and place in a large bowl. Add 1/2 cup marinade and mix well. Cover and marinate for at least 4 hours or up to 24 hours.
- Thread lamb onto 4 skewers, skewering each strip 2 to 3 times. Cook on a hot grill for about 3 minutes on each side or bake at 500°F until charred and cooked to medium.
- To serve, griddle naan bread and brush with butter or ghee. Remove meat from skewers and place on naan bread. Top each with about 3 tablespoons chutney, several slices onion and cilantro leaves.
Recipe created in partnership with Chef Meherwan Irani.
