Tandoori-style lamb with red lentils, coriander and cucumber


  • Serves 4 people

  • 300 gm red lentils
  • 50 ml olive oil
  • 2 tsp brown mustard seeds
  • 2 tsp finely grated ginger
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 200 gm cherry tomatoes, halved
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • ¼ Spanish onion, thinly sliced
  • ½ cup (loosely packed) each coriander and mint
  • To serve: thick natural yoghurt
  • Tandoori-style lamb
  • 3 tsp ground chilli
  • 2 tsp each ground cumin, ground coriander and garam masala
  • 80 gm thick natural yoghurt
  • ¼ Spanish onion, coarsely chopped
  • 2 tbsp lemon juice
  • 2 garlic cloves, coarsely chopped
  • 2 tsp finely grated ginger
  • 8 double lamb cutlets (about 140gm each)
  • 30 ml vegetable oil
01   Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil over high heat, cook until just tender (10-15 minutes), strain and cool under running water. Transfer to a bowl and set aside.
02   Meanwhile, for Tandoori-style lamb, dry-roast spices in a small saucepan over medium-high heat until fragrant (30 seconds). Process in a food processor with yoghurt, onion, lemon juice, garlic and ginger, until smooth, season to taste. Combine in a bowl with lamb, turn to coat, set aside for 10 minutes. Heat vegetable oil in a large frying pan over medium-high heat, add lamb, turn occasionally until cooked to your liking (8-10 minutes for medium-rare). Set aside to rest for 5 minutes.
03   Meanwhile, heat olive oil in a small saucepan, add mustard seeds and ginger and cook until seeds pop (30 seconds-1 minute). Remove from heat, add extra-virgin olive oil and lemon juice, season to taste, pour over lentils. Add remaining ingredients, toss to combine and serve with lamb and yoghurt.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.







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