TAMARIND LAMB CHOPS WITH LENTIL & CUMIN PUREE
INGREDIENTS
250 grams Lamb Chops Trimmed
Marinade
- 1 tablespoon yoghurt
- 1 teaspoon tomato paste
- 1 tablespoon Tamarind Paste
- 1 teaspoon Ginger & Garlic paste
- 1 tablespoon Garam Masala
- Salt and pepper to taste
- 30 grams oil
- Red food colour (to your preference)
Lentil Puree
- 100 grams yellow lentil boiled
- 1 tablespoon chopped onions
- 1 teaspoon chopped garlic
- 1 teaspoon cumin powder
- ½ teaspoon Turmeric powder
- Salt to taste
- 60 mil fresh cream
Raita
- 100 ml Natural Yoghurt
- 1 tablespoon cucumber finely diced
- 1 tablespoon chopped Onion’
- 1 tablespoon chopped Fresh Coriander
- 1 tablespoon chopped Mint
- Salt and pepper to taste
- 1 kg/8 Nos prepared lamb chops
- 4 tbsp garlic chopped
- Salt to taste
- 1 tsp red chili paste
- 1 tsp chopped mint leaves
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander powder
- 1/2 teaspoon ground cumin
- 2 tablespoons lemon juice
- 75 ml olive oil
- Olive oil for basting
METHOD
STEP 1:
Marinate the lamb, cover and refrigerate for at least 3 hours
STEP 2:
For the Lentil Puree, sauté the chopped onions and garlic in a little oil till softened but not browned. Add the cumin and turmeric powder and the boiled lentils. Saute for 2 minutes add a little water and bring to a boil, add the cream and simmer for another 2 minutes. Blend and pass through a fine sieve.
STEP 3:
Make the raita by combining all the ingredients.
STEP 4:
Heat a non-stick pan or cast iron skillet and add a little oil. Sear the lamb (make sure it is at room temperature after removing from the fridge) for 2 minutes on each side till brown and caramelized.
STEP 5:
Plate accordingly, 1 piece for a starter portion and 4 pieces for a main course. Garnish with chopped pistachio nuts *optional
STEP 6:
Serve with suitable accompaniment.
Ali Jamal
Executive Chef
Dar es Salaam Serena Hotel