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FAST FOOD
Goan masala lamb with kachumber salad
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Serves
4
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¼ tsp
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black peppercorns, dry roasted
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1 tsp
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cumin seeds, dry roasted
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2 tsp
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coriander seeds, dry roasted
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1 tsp
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each ground turmeric and garam masala
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¼ tsp
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ground cloves
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3
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cloves of garlic, crushed
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2 tsp
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grated ginger
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1
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fresh long green chilli, seeded and finely chopped
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1 tsp
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muscovado sugar
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1 tbsp
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tamarind purée
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¼ cup
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coconut milk
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1
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lime, juiced
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4
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lamb backstraps(about 250gm each), trimmed
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To serve:
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char-grilled parathas or chapatis
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| Kachumber salad |
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¼ tsp
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ground cumin
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Pinch
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chilli powder
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1 tbsp
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lime juice, or to taste
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1 tbsp
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vegetable oil
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2
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vine-ripened tomatoes, cut into thin wedges
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1
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small Lebanese cucumber, halved lengthways, thinly sliced diagonally
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½
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small Spanish onion, very thinly sliced
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¼ cup
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coriander leaves, torn
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¼ tsp
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black mustard seeds
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1
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Place peppercorns, cumin and coriander seeds in a mortar and, using a pestle, grind finely. Process ground spices and all ingredients except lamb in a food processor until a smooth paste forms, then pour over lamb in a flat ceramic or glass dish, stirring to coat well. Cover and refrigerate for 15 minutes.
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2
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For kachumber salad, place cumin, chilli, lime juice and oil in a bowl, season to taste and combine. Place tomatoes, cucumber, onion and coriander in a bowl. Just before serving, add dressing and mustard seeds and combine.
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3
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Remove lamb from marinade, leaving some marinade on fillets. Season to taste with salt, then char-grill for 3-4 minutes on each side, or until cooked to your liking. Leave covered in a warm place for 5 minutes, then slice.
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4
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Serve lamb with kachumber salad and parathas or chapatis passed separately.
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RECIPE Andy Harris
PHOTOGRAPHY Chris Court
STYLING Andy Harris
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