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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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