Tan­doori Lamb Cut­lets with Roti

SERVES 4 PREPA­RA­TION 30 MIN­UTES (PLUS CHILL­ING) COOK­ING 15 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

12 frenched lamb cut­lets 1 ta­ble­spoon tan­doori paste 2 Le­banese cu­cum­bers, sliced

into rib­bons 400g radishes, thinly sliced 1 ta­ble­spoon white vine­gar 1 ta­ble­spoon caster sugar 1 cup mint leaves 1 cup co­rian­der leaves SPRING ONION ROTI 1 tea­spoon cumin seeds 1 spring onion, thinly sliced 1 cup chick­pea (be­san) flour,

plus ex­tra for dust­ing ¼ tea­spoon xan­than gum 2 ta­ble­spoons but­ter­milk 2 ta­ble­spoons wa­ter 1 ta­ble­spoon veg­etable oil 2 ta­ble­spoons ghee (clar­i­fied but­ter), melted

1. Com­bine lamb and paste in a large bowl. Cover and chill for 30 min­utes.

2. SPRING ONION ROTI. Stir cumin in a small, dry fry­ing pan over medium heat for 1 minute un­til fra­grant. Com­bine cumin, onion, flour and xan­than gum in a large bowl and sea­son. Add but­ter­milk, wa­ter and oil, stir­ring to form a firm dough. Di­vide into eight balls. Flour work sur­face with ex­tra chick­pea flour and roll out each ball into 2mm-thick 12cm rounds. Brush a heated, small fry­ing pan with ghee. Cook roti on high for 1 minute each side or un­til lightly golden and cooked through. Trans­fer to a plate and cover with foil. Re­peat with re­main­ing roti and ghee. Keep warm.

3. Place cu­cum­ber, radish, vine­gar and sugar in a medium bowl, toss­ing un­til sugar dis­solves. Set aside for 5 min­utes to al­low veg­eta­bles to pickle. Drain. Add herbs and toss.

4. Cook lamb on a heated, oiled grill plate or bar­be­cue for 2 min­utes each side or un­til cooked as de­sired. Cover loosely with foil and rest for 5 min­utes be­fore serv­ing with cu­cum­ber salad and roti.

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