Goan masala lamb with kachumber salad

AT A GLANCE

  • Serves 4 people

  • ¼ tsp black peppercorns, dry roasted
  • 1 tsp cumin seeds, dry roasted
  • 2 tsp coriander seeds, dry roasted
  • 1 tsp each ground turmeric and garam masala
  • ¼ tsp ground cloves
  • 3 cloves of garlic, crushed
  • 2 tsp grated ginger
  • 1 fresh long green chilli, seeded and finely chopped
  • 1 tsp muscovado sugar
  • 1 tbsp tamarind purée
  • ¼ cup coconut milk
  • 1 lime, juiced
  • 4 lamb backstraps(about 250gm each), trimmed
  • To serve: char-grilled parathas or chapatis
  •  
  • Kachumber salad
  • ¼ tsp ground cumin
  • Pinch chilli powder
  • 1 tbsp lime juice, or to taste
  • 1 tbsp vegetable oil
  • 2 vine-ripened tomatoes, cut into thin wedges
  • 1 small Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • ½ small Spanish onion, very thinly sliced
  • ¼ cup coriander leaves, torn
  • ¼ tsp black mustard seeds
01   Place peppercorns, cumin and coriander seeds in a mortar and, using a pestle, grind finely. Process ground spices and all ingredients except lamb in a food processor until a smooth paste forms, then pour over lamb in a flat ceramic or glass dish, stirring to coat well. Cover and refrigerate for 15 minutes.
02   For kachumber salad, place cumin, chilli, lime juice and oil in a bowl, season to taste and combine. Place tomatoes, cucumber, onion and coriander in a bowl. Just before serving, add dressing and mustard seeds and combine.
03   Remove lamb from marinade, leaving some marinade on fillets. Season to taste with salt, then char-grill for 3-4 minutes on each side, or until cooked to your liking. Leave covered in a warm place for 5 minutes, then slice.
04   Serve lamb with kachumber salad and parathas or chapatis passed separately.
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