Name: Tandoori-style lamb with red lentils, coriander and cucumber
Yield: 4
Ingredients: 300 gm red lentils; 50 ml olive oil; 2 tsp brown mustard seeds; 2 tsp finely grated ginger; 1 tbsp extra-virgin olive oil; 2 tbsp lemon juice; 200 gm cherry tomatoes, halved; 1 Lebanese cucumber, halved lengthways, thinly sliced; ¼ Spanish onion, thinly sliced; ½ cup (loosely packed) each coriander and mint; To serve: thick natural yoghurt; Tandoori-style lamb; 3 tsp ground chilli; 2 tsp each ground cumin, ground coriander and garam masala; 80 gm thick natural yoghurt; ¼ Spanish onion, coarsely chopped; 2 tbsp lemon juice; 2 garlic cloves, coarsely chopped; 2 tsp finely grated ginger; 8 double lamb cutlets (about 140gm each); 30 ml vegetable oil

Ingredients

300 gm red lentils

50 ml olive oil

2 tsp brown mustard seeds

2 tsp finely grated ginger

1 tbsp extra-virgin olive oil

2 tbsp lemon juice

200 gm cherry tomatoes, halved

1 Lebanese cucumber, halved lengthways, thinly sliced

¼ Spanish onion, thinly sliced

½ cup (loosely packed) each coriander and mint

To serve: thick natural yoghurt

Tandoori-style lamb

3 tsp ground chilli

2 tsp each ground cumin, ground coriander and garam masala

80 gm thick natural yoghurt

¼ Spanish onion, coarsely chopped

2 tbsp lemon juice

2 garlic cloves, coarsely chopped

2 tsp finely grated ginger

8 double lamb cutlets (about 140gm each)

30 ml vegetable oil

Method

Main

1.Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil over high heat, cook until just tender (10-15 minutes), strain and cool under running water. Transfer to a bowl and set aside.

2.Meanwhile, for Tandoori-style lamb, dry-roast spices in a small saucepan over medium-high heat until fragrant (30 seconds). Process in a food processor with yoghurt, onion, lemon juice, garlic and ginger, until smooth, season to taste. Combine in a bowl with lamb, turn to coat, set aside for 10 minutes. Heat vegetable oil in a large frying pan over medium-high heat, add lamb, turn occasionally until cooked to your liking (8-10 minutes for medium-rare). Set aside to rest for 5 minutes.

3.Meanwhile, heat olive oil in a small saucepan, add mustard seeds and ginger and cook until seeds pop (30 seconds-1 minute). Remove from heat, add extra-virgin olive oil and lemon juice, season to taste, pour over lentils. Add remaining ingredients, toss to combine and serve with lamb and yoghurt.