June 24, 2026

Mango Curry Lamb Dogs

Name: Mango Curry Lamb Dogs
Prep time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb. (500 g) ground lamb; 2 tbsp. (30 mL) minced shallot; 1 tbsp. (15 mL) paprika; 1 tbsp. (15 mL) ground cumin; 1 jar (341 mL) VH® Indian Mango Curry Sauce; 1 English cucumber; 4 hot dog buns; ¼ cup fresh cilantro, for garnish

10

Prep Time Minutes
25
Total Time Minutes
8
Number of Ingredients
4
Servings

Tags:

Lamb,
Under 30 min,
Main Dish,
Sandwich/Wrap,
VH,
Grill/Broil,
Summer,
Spring,
Fall,
Winter,
Asian

Ingredients

1 lb. (500 g) ground lamb
2 tbsp. (30 mL) minced shallot
1 tbsp. (15 mL) paprika
1 tbsp. (15 mL) ground cumin
1 jar (341 mL) VH® Indian Mango Curry Sauce
1 English cucumber
4 hot dog buns
¼ cup fresh cilantro, for garnish

Directions

View photos

Step one

Preheat a grill to medium-high. Mix together ground lamb, shallot, cumin, paprika and 1 tsp (5 mL) each of salt and pepper; shape into 8 kebab cylinders.
Step two

Place kebabs on preheated grill. Cook, turning every 2 minutes, until cooked through, 6 to 8 minutes total.
Step three

Pour VH® Indian Mango Curry Sauce into a small skillet. Add cooked kebabs. Place directly on grill; cook, stirring occasionally, until sauce is warmed through.
Step four

Slice cucumber into 1⁄4 inch thin slices. Toast hot dog buns on grill.
Step five

To assemble, place 2 kebabs in a hot dog bun with cucumber and any extra VH® Indian Mango Curry Sauce. Garnish with cilantro.