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Grilled Lamb with Curry Sauce

Lamb Curry

Grilled Lamb with Curry Sauce

For the curry:
4T canola oil
1 onion, roughly chopped
2T mustard seeds (yellow or black)
1T cumin seeds
1T coriander seeds
10 - 15 fresh curry leaves
2t ground turmeric
6 garlic, roughly chopped
6cm piece of ginger, grated
500ml tomato passata
500ml plain yoghurt
15g fresh coriander, roughly chopped
Salt and freshly ground black pepper to taste

For the quick pickle:
1 cup red or white wine vinegar
1/4 cup maple syrup
1/2 English cucumber, thinly sliced
1/2 red onion, thinly sliced into petals
1 red chilli, thinly sliced

For the lamb:
2T Ghee, or 2T butter and 1T canola oil
Salt freshly ground black pepper
500g Lamb sirloin steaks, or loin chops
10-15 Fresh curry leaves
5 garlic cloves, crushed
1 green chilies, split

Serve with steamed basmati rice seasoned with butter
Freshly chopped coriander to serve
Thinly sliced spring onion

Heat the oil over a medium heat. Slowly caramelize the onions until softened and golden in color. Add the seeds and curry leaves and cook until fragrant, About 1 minute. Add the garlic and ginger and cook for another minute before adding tomato sauce and yoghurt. Season with salt and freshly ground black pepper before blending with a hand blender until smooth. Reduce the heat to low and cook for another 5 minutes.



For the quick pickle:
Combine the red wine vinegar and maple syrup adding just enough to have a perfect balance between sweet and tang. Add the thinly sliced cucumber, red onion and chili allowing it to sit in the pickle taking on the flavor.
Heat the ghee over a high heat. Season the lamb with salt and freshly ground black pepper taste. Add the lamb to the pan with the curry leaves, garlic and the split chillis. Cook for about 2 minutes before turning over.
Begin spooning the ghee over the lamb now that the flavor of the curry leaves and garlic has permeated into the lamb and ghee. Cook for another 3 minutes then set aside to rest.
Add the curry sauce to the bottom of the bowl before spooning in some of the rice. Slice the lamb steaks, or plate the whole lamb chops.
Add the lightly picked cucumber and serve. Garnish with extra coriander and thinly sliced spring onion.

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