Spiced Cubes of Lamb
|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|
|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.