Name: Goan masala lamb with kachumber salad
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

4.Serve lamb with kachumber salad and parathas or chapatis passed separately.

Styling by Andy Harris