- 1 tsp each cumin seeds and coriander seeds, coarsely crushed
- ½ tsp garam masala
- 4 lamb racks, each with 3 cutlets
- 30 ml olive oil
- To serve: thick natural yoghurt, coriander and lime wedges
Coconut saffron pilaf
- 2 tbsp olive oil
- ½ onion, finely chopped
- Pinch of saffron threads
- 200 gm (1 cup) basmati rice
- 250 ml (1 cup) chicken stock
- 100 ml coconut milk
- 40 gm toasted coconut
- 50 ml olive oil
- 2 tsp black mustard seeds
- 1 sprig curry leaves
- 1 garlic clove, finely chopped
- 2 carrots, coarsely grated or shredded on a mandolin
- ¼ Spanish onion, thinly sliced
- Juice of 1 lime, or to taste
- 1For coconut saffron pilaf, heat oil in a saucepan, add onion and sauté until tender (4-5 minutes), then add saffron and rice and stir to combine. Add stock, coconut milk and 200ml boiling water, season to taste, bring to the simmer, cover with a tight-fitting lid, reduce heat to low and cook without removing lid for 15 minutes. Turn off heat and stand for 5 minutes to steam, then stir in toasted coconut.
- 2Meanwhile, preheat oven to 220C. Combine spices in a bowl with ½ tsp sea salt. Heat oil in a large frying pan, add lamb and brown well all over (3-4 minutes), season to taste with spice mixture and roast until cooked to your liking (4-5 minutes for medium rare). Set aside to rest.
- 3Meanwhile, for carrot salad, heat oil in a small saucepan over medium-high heat, add mustard seeds and cook until they start to pop (1 minute). Remove from heat and add curry leaves and garlic (be careful, oil will spit). Combine oil mixture in a bowl with remaining ingredients, season to taste and toss to combine. Serve with spiced lamb, pilaf, yoghurt, coriander and lime.