Grilled spiced lamb with yoghurt and mint Recipe

Maybe it does not look pretty, but the taste is great. Sizzling, aromatic lamb with cool, crunchy yoghurt. 

First of all, crack open 8 green cardamom pods and remove the little black-brown seeds. Crush them to a powder with 1 tsp of cumin seeds. I use a spice grinder, but a pestle and mortar will work, too.

Stir in 1 tsp of ground turmeric. Mash 2 fat cloves of garlic to a paste with a ½ tsp of salt and mix with the powdered spice.

Add the spice paste to 100ml of natural yoghurt, stir, then spread it over both sides of 6 lamb cutlets and set aside for 20 minutes or so – longer will not hurt.

Finely chop 15 mint leaves and 6 radishes, then mix together and stir into a further 100ml of yoghurt and add a little salt. Warm a griddle pan.

Remove part of the yoghurt. Cook the lamb, either by putting the cutlets down on a hot griddle. Cook for 2 minutes or so, until one side is nicely browned then turn and cook the other for 2 minutes. The exact timing will depend on how you like your lamb done. This will produce a cutlet that is rose pink inside. The most delicious results will come from a little charring.

Serve the cutlets with the mint and radish yoghurt and grilled Turkish bread. Enough for 2

(Here Nigel `Slater's origina recipe)




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Grilled, spiced lamb with yoghurt and mint Recipe

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Grilled spiced lamb with yoghurt and mint Recipe https://sweetteabiscuits.blogspot.com/2023/06/grilled-spiced-lamb-with-yoghurt-and.html

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