TANDOORI SPICED LAMB
SERVES 4 COOK TIME 50 mins COOK TIME 35 mins
INGREDIENTS
1 rack of lamb
10g salt
5g black pepper, crushed 60g cous cous
10g watercress
3g mint leaf
Mint ginger sauce
Tandoori marinade
Grape and pine nuts salsa
Marinate lamb with salt, pepper and tandoori marinade for 15 minutes.
Preheat the oven to 200°C.
Sear the fat side of the lamb on a medium hot pan until nice and golden. Flip it over and sear the bottom.
Place the lamb onto an oven tray.
Cover the fat side of the lamb with the tandoori marinade and place it into the oven for 14 minutes.
Adjust the time according to how you like your meat’s doneness (18 minutes will make it well done).
Remove the lamb from the oven and let it rest for 5 minutes before carving into individual cutlets.
TANDOORI MARINADE
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp fennel seeds powder 1 tsp dried fenugreek leaves 1 tsp chilli powder
1/2 tsp black pepper
3 tsp paprika powder
1 tsp garlic ginger paste 5 tbsp plain yoghurt
2 tbsp lemon juice
1 dot red food colouring 1 tsp salt
Mix all ingredients in a bowl, add yoghurt and food colouring. Set aside for later.
GARLIC GINGER PASTE 5 pcs garlic cloves 10g ginger
3g salt
1 tbsp olive oil
Blend garlic and ginger with a tablespoon of water, salt and olive oil until smooth. Set aside.
GRAPE AND PINE NUTS SALSA 20g seedless red grape, diced 1 tsp coriander leaves, chopped 1 tsp sherry vinegar 8g roasted pine nuts 10g roasted almond 10g pomegranate 3g extra virgin olive oil
Mix all ingredients in a bowl. Add salt and pepper to taste.
MINT GINGER SAUCE 70g mint leaves
70g coriander leaves 30g garlic
20g ginger
3pcs green chili
30g white vinegar 40g lemon juice 4 tbsp olive oil
1 tbsp plain yoghurt
Put all ingredients in a food processor except for the yoghurt. Blend until smooth. Add salt and pepper to taste. Set it aside.
COUS COUS
100g cous cous 100g hot water 10g olive oil
In a sauce pan, pour boiled water and olive oil into the cous cous and then cover with foil for 30 minutes.
ASSEMBLY
To serve, take the cous cous and mix it with chopped parsley, olive oil, lemon juice, salt, and pepper.
Serve it on a plate with one cutlet. Then garnish with grape and pine nuts salsa, watercress, and mint leaves. Pour the mint ginger sauce in the middle.