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Lamb
Spice Crusted Lamb
4
cherry tomatoes
1 tbs ground cumin
2 cloves garlic, crushed
3 tsp minced chili
45 red chilies, finely chopped
2 tbs coriander, chopped
4 extra trim lamb
1 lemon, juiced
100g green beans
Salt and pepper
How to cook:
1.
Preheat
oven to 200°C. Season tomatoes with salt and pepper and place on a
tray lined with baking paper. Roast for 10 minutes or till soft.
2.
Combine
cumin, garlic, chili, red chili, and fresh coriander. Coat lamb
steak in the spice mixture.
3.
Heat
a frypan to medium high heat and seal each steak. Transfer to a tray
lined with baking paper and roast for 5-7 minutes. Squeeze lemon
juice over steaks and serve with roasted tomatoes and steamed green
beans.
Tomato, Ginger, and Cardamon Lamb
200g
lean lamb steaks
1 lemon, juiced
cooking oil spray
1 onion, sliced
1 tsp cardamom seeds
2 tsp minced ginger
1 tbs minced chili
3 cloves garlic
500 ml chicken stock
400g can tomatoes, chopped
½ tsp turmeric
2 tbs chopped parsley
How to cook:
1.
Combine
chicken with lemon juice and season with salt and pepper.
2.
Heat
a large saucepan to medium heat and spray with cooking oil. Add
onions and fry till soft. Stir in cardamom seeds, ginger, chili, and
garlic. Add lamb and cook in spices till lightly browned.
3.
Pour
in stock, tomatoes, and turmeric. Reduce heat and simmer for 30
minutes till tender. Stir in chopped parsley and serve with steamed
rice.
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