麻豆约拍

Grilled lamb with 麻豆约拍made Garam Masala

1.5kg leg lamb, boned
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1 teaspoon celery salt
25g fresh grated ginger
1 tablespoon chopped fresh coriander stalks
1 teaspoon black onion seeds
1 teaspoon turmeric
2 tablespoons rapeseed oil
Juice 1 lemon
1 teaspoon sugar

Cut the lamb into 6 chunks.
Toast the coriander, cumin, cloves, and fennel seeds in a dry pan until they pop.
Cool and blend in a coffee grinder.
Alternatively substitute a heaped tablespoon of ready-made Garam masala spice.
Add the remaining ingredients and rub all over the lam.
Leave in the fridge for at least 2 hours and up to 48.

Grill the lamb on the barbecue or on a grill pan and then finish in a 180oc oven for 20 minutes.


Coconut and Ginger Chutney

1 small onion, peeled and finely chopped
25g grated fresh ginger
1 small green chili, deseeded and chopped
1 tablespoon rapeseed oil
25g desiccated coconut
100ml natural yoghurt
Handful chopped coriander
1 tablespoon mango chutney
Juice 1 lime

Fry the onion in the oil until golden.
Add the chili ginger and coconut and cook for 1 minute.
Place in a bowl and add the remaining ingredients. Season with salt.

Lemon Rice with Chickpeas

200g basmati rice
2 tablespoons rapeseed oil
1 tablespoon mustard seeds
1 tin chickpeas, drained and dried with kitchen paper
1 teaspoon turmeric
Juice and zest 2 lemons
4 scallions chopped

Boil the rice until cooked, drain well and set aside.
Heat the oil in a pan and add the mustard seeds. Cook until they pop and add the chickpeas and turmeric.
Cook for 1 minute then add the rice and lemon zest and juice.
Cook to heat the rice.
Finish with the scallions and season with salt.