This Indian spiced lamb is tasty and tender when marinated and cooked on a grill. The small cuts in the meat help to infuse the spices and make it extra flavoursome. Serve with rice and a garden salad with mint.
Preparation Time: 6 1/2 hours (including time to marinate)
Cooking Time: 15 minutes
Ingredients 4 lamb fillets or steaks
3 cm ginger, finely grated
3 cloves garlic, crushed
1 tbsp coriander seeds
1 tbsp turmeric
2 tbsp cumin
1 tsp ground chilli
1/2 tsp cinnamon
1 lemon, juiced and finely zested
1/2 cup natural yoghurt (lactose free if required)
1 tbsp oil
Cooked rice, to serve
Garden salad sprinkled with mint, to serve
Heat a frypan on a medium heat and add the cumin, coriander seeds, turmeric and cinnamon. Stir for 1-2 minutes or until aromatic. Add the chilli and stir for 1 minute.
Take spices off the heat and place in a mortar and pestle with the ginger and garlic and grind until smooth. Add the lemon zest, juice and yoghurt and stir to combine.
Heat the spices until fragrant and then grind in a mortar and pestle
Using a sharp knife make 1/2cm cuts into the meat.
The small cuts into the lamb help to infuse the spices
Place the lamb in a flat dish, coat with the marinade, cover and refrigerate for a minimum of 6 hours (up to 24 hours). I marinated mine overnight with great results.
Preheat a fry pan or grill on medium heat. Lightly oil the pan and cook the lamb for 4-5 minutes each side for medium rare (63 degrees on a meat thermometer). The cooking time will depend on the how thick the lamb is.
Cooking the lamb on a grill
Transfer the lamb to a plate, cover loosely with foil and rest for 3-5 minutes before serving.
Serve with a side of rice and salad with finely chopped mint.