Spiced yoghurt and herb lamb
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 8
Skip to ingredients
- 250ml natural yoghurt
- a large bunch corianderchopped (including stems)
- 2 cloves garlicchopped
- 4 green chillieschopped
- a large piece root gingerpeeled and chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 kg lamb neck filletstrimmed of excess fat
- 2 tomatoeschopped
- ½ onionthinly sliced
- a small bunch mintshredded
- 8 to serve chapatis or flatbreads
- to serve natural yoghurt
Nutrition: per serving
- kcal313
- fat21.1g
- saturates0g
- carbs5g
- sugars0g
- fibre0.4g
- protein26.3g
- salt0.27g
Method
step 1
Put the yoghurt, coriander, garlic, chillies, ginger, cumin and coriander in a food processor and blitz until smooth. Stir in the turmeric and 1 tsp salt. Put the lamb in a dish, pour over all the yoghurt and leave to marinate for 1 hour. Cook the lamb over hot coals, turning all the time until browned (about 10 minutes). Rest for 5 minutes.
step 2
Mix the tomatoes, onion and mint and season. Slice the lamb into pieces and serve with the tomato-mint salad scattered over and some chapatis and yoghurt.
