Spiced yoghurt and herb lamb
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 8
Skip to ingredients
Ingredients
- 250ml natural yoghurt
- a large bunch coriander, chopped (including stems)
- 2 cloves garlic, chopped
- 4 green chillies, chopped
- a large piece root ginger, peeled and chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 kg lamb neck fillets, trimmed of excess fat
- 2 tomatoes, chopped
- ½ onion, thinly sliced
- a small bunch mint, shredded
- 8 to serve chapatis or flatbreads
- to serve natural yoghurt
Method
- STEP 1
Put the yoghurt, coriander, garlic, chillies, ginger, cumin and coriander in a food processor and blitz until smooth. Stir in the turmeric and 1 tsp salt. Put the lamb in a dish, pour over all the yoghurt and leave to marinate for 1 hour. Cook the lamb over hot coals, turning all the time until browned (about 10 minutes). Rest for 5 minutes.
- STEP 2
Mix the tomatoes, onion and mint and season. Slice the lamb into pieces and serve with the tomato-mint salad scattered over and some chapatis and yoghurt.
