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Spiced Cubes of Lamb

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  Lean lamb 2 Pound, boned and cubed (1 kg)
  Ginger pulp 2 Teaspoon
  Garlic pulp 2 Teaspoon
  Ground coriander 2 Teaspoon
  Ground cumin 1 Teaspoon
  Chilli powder 1 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Natural yogurt 4 Tablespoon
  Papaya pulp 2 Tablespoon
  Corn oil 4 Tablespoon
  Cherry tomatoes 14
  Shallots 14 , peeled
  Red onion 1 , cut into rings
  Iceberg lettuce leaves 8
  Green chillies 2 , sliced
  Red chillies 2 , sliced
  Chopped fresh mint 1 Tablespoon
  Chopped fresh coriander 1 Tablespoon
  Watercress 3 1⁄2 Ounce (1 bunch)
  Limes 2 , quartered

1. Place the lamb, ginger, garlic, ground coriander, cumin, chilli powder, salt and natural yogurt in a large mixing bowl and mix together with your fingers. Add the papaya pulp and rub the spice mixture into the meat. Cover and set aside for at least 4 hours at room temperature.
2. To make the salad garnish, heat the oil in a deep frying pan and fry the cherry tomatoes and shallots very quickly so they just darken on the outside. Remove with a slotted spoon and arrange on a serving dish with the onion rings, lettuce leaves, green and red chillies and set aside.
3. Place the lamb in a roasting tin and cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 25-30 minutes, checking and basting with the oil from the frying pan at least twice. Transfer the lamb cubes to the serving dish, sprinkle with the mint and fresh coriander and arrange the watercress and lime quarters around the edge.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
30 Minutes

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Spiced Cubes Of Lamb Recipe