2005

Spiced yoghurt and herb lamb

  • serves 8
  • Easy

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

  • natural yoghurt 250ml
  • coriander a large bunch, chopped (including stems)
  • garlic 2 cloves, chopped
  • green chillies 4, chopped
  • root ginger a large piece, peeled and chopped
  • ground cumin 2 tsp
  • ground coriander 1 tsp
  • turmeric 1 tsp
  • lamb neck fillets 1 kg, trimmed of excess fat
  • tomatoes 2, chopped
  • onion ½, thinly sliced
  • mint a small bunch, shredded
  • chapatis or flatbreads 8 to serve
  • natural yoghurt to serve

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.

Nutritional Information

  • Kcals 313
  • Carbs 5g
  • Protein 26.3g
  • Fat 21.1g
  • Salt 0.27g
  • Fibre 0.4g
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