Lamb curry

So far this blog has suggested several vegetable curries – all go well with this rack of lamb. Or you could add a green salad – it’s up to you!

  • Ingredients:

One rack of lamb. For the marinade: Half a teaspoon each of mustard, coriander and fenugreek seeds. The same of ground cumin. Several cloves, cardamon pods, fresh coriander leaves, chillies, garlic cloves and a few centimetres of ginger root. The juice of half a lemon, 100ml yoghurt, salt, black pepper.

  • Alternative ingredients:

Try your favourite spice combinations. The supermarket chillies were so bland I added a few shakes of Tabasco sauce. Maybe cut down on the yoghurt for a more powerful flavour.

  • Method:

Make cuts between the lamb ribs. Grind all the dry seeds. Then crush the cardamon pods, chillies, coriander leaves, ginger and garlic. I used a rolling pin. Combine all of these in a sandwich type box along with the ground cumin, lemon juice, salt, black pepper and yoghurt. Introduce the lamb and rub the marinade in between the ribs. Cover and leave in the fridge for several hours.

Take out of the fridge and bake in a medium oven until cooked. The cooking time will vary depending on the size of the rack and how well done you like lamb to be, so use the cooking instructions on the packet as a guide, but add extra time to allow for the marinade coating. You might also need to grill the lamb at the end for a minute or two on each side. I placed my lamb on a grill rack over a baking dish but next time might leave it in a shallow casserole with the extra marinade underneath. Or cook outdoors if the weather is good.

Served here with steamed rice, spicy tomato and pepper, green leaves, raita, mango chutney and home made chapatis. Enjoy!

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