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Goan masala lamb with kachumber salad

You'll need

¼ tsp black peppercorns, dry roasted 1 tsp cumin seeds, dry roasted 2 tsp coriander seeds, dry roasted 1 tsp each ground turmeric and garam masala ¼ tsp ground cloves 3 cloves of garlic, crushed 2 tsp grated ginger 1 fresh long green chilli, seeded and finely chopped 1 tsp muscovado sugar 1 tbsp tamarind purée ¼ cup coconut milk 1 lime, juiced 4 lamb backstraps(about 250gm each), trimmed To serve: char-grilled parathas or chapatis   Kachumber salad ¼ tsp ground cumin Pinch chilli powder 1 tbsp lime juice, or to taste 1 tbsp vegetable oil 2 vine-ripened tomatoes, cut into thin wedges 1 small Lebanese cucumber, halved lengthways, thinly sliced diagonally ½ small Spanish onion, very thinly sliced ¼ cup coriander leaves, torn ¼ tsp black mustard seeds


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Serve lamb with kachumber salad and parathas or chapatis passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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