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Indian-spiced lamb with chickpea salsa
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Indian spiced lamb topped with cooling chickpea avocado salsa.
Ingredients:
  • 18.20 gm peanut oil
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cardamom
  • 2.50 gm ground paprika
  • 1 tsp ground turmeric
  • 2 (about 420g) lamb eye of loin (backstraps)
  • Natural yoghurt, to serve
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 x 250g punnet cherry tomatoes, quartered
  • 1 ripe avocado, halved, stone removed, peeled, finely chopped
  • 1 red onion, halved, finely chopped
  • 1 Lebanese cucumber, ends trimmed, finely chopped
  • 125.00 ml coarsely chopped fresh coriander
  • 42.00 gm fresh lemon juice
Instructions:
  • In a glass or ceramic dish, mix together oil, garlic, ginger, cumin, coriander, cardamom, paprika, and turmeric. Season with salt and pepper. Add lamb, coat in the spice mixture, cover with plastic wrap, and refrigerate for 2 hours to enhance the flavors.
  • Mix together the chickpeas, tomato, avocado, onion, cucumber, coriander, and lemon juice in a bowl. Season with salt and pepper to taste.
  • Heat up a barbecue grill or chargrill pan over medium-high heat. Cook the lamb for 2-3 minutes on each side for medium doneness or until it reaches your preferred level of doneness. Place the lamb on a plate and loosely cover it with foil. Let it rest for 5 minutes before serving.
  • Slice the lamb thickly against the grain. Spoon the salsa onto serving plates, then top with the lamb and serve with yogurt.

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