Spiced yoghurt and herb lamb

Name: Spiced yoghurt and herb lamb
Total time: 30 min
Yield: serves 8
Ingredients: 250ml natural yoghurt; a large bunch coriander chopped (including stems); 2 cloves garlic chopped; 4 green chillies chopped; a large piece root ginger peeled and chopped; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 kg lamb neck fillets trimmed of excess fat; 2 tomatoes chopped; ½ onion thinly sliced; a small bunch mint shredded; 8 to serve chapatis or flatbreads; to serve natural yoghurt

Published: December 19, 2014 at 2:31 PM

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serves 8

Easy

Total time: 30 mins

+ marinating

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Feed a crowd with this tasty lamb neck fillet marinated in cumin and ginger and charred over hot BBQ coals. A tomato, mint and onion salad is good on the side.

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Ingredients

Nutrition

250ml natural yoghurt
a large bunch coriander

chopped (including stems)
2 cloves garlic

chopped
4 green chillies

chopped
a large piece root ginger

peeled and chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 kg lamb neck fillets

trimmed of excess fat
2 tomatoes

chopped
½ onion

thinly sliced
a small bunch mint

shredded
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.

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