Barbecued lamb cutlets with spicy yoghurt sauce.

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Barbecued lamb cutlets with spicy yoghurt sauce. Photo: William Meppem

Barbecued lamb cutlets with spicy yoghurt sauce.

This is a wonderful, savory barbecue lamb recipe, scented with fresh mint and chopped mint leaves. All meats taste wonderful when they are barbecued or grilled, but there is something about the delicate taste of lamb. It seems to combine especially well with the charred taste that results from cooking it on the barbecue.

Turmeric, paprika, cumin… These spices warm the soul – especially when combined with succulent lamb cutlets or hearty lentils.

BARBECUED LAMB CUTLETS WITH SPICY YOGHURT SAUCE

8 tbsp vegetable oil
2 cups finely chopped onions
sea salt
3 cloves garlic, minced
2 tbsp finely chopped fresh ginger
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp cloves
1 cup plain yoghurt
12 lamb cutlets
2 tbsp coriander leaves
2 tbsp mint leaves
1 long green chilli, seeds removed and minced
1 long red chilli, seeds removed and minced

Serves 4

Place half the oil in a medium saucepan and heat gently. Add the onion and a pinch of sea salt and fry for 15-20 minutes, stirring constantly so the onion doesn’t stick and burn, or until it turns light brown.

Add the garlic and ginger and fry for a minute or so. Add the turmeric, cinnamon and cloves and stir for a moment, then add the yoghurt and remove from the heat.

Transfer the onion mix to a blender and purée until smooth. Keep sauce warm.

Heat a barbecue or grill to hot. Season the lamb with salt and brush with the remaining oil. Grill the lamb for about 3 minutes on each side or until cooked to your liking. Rest the lamb for 3-5 minutes in a warm place, then pile the lamb on a plate and sprinkle with coriander, mint and chillies. Serve the yoghurt sauce on the side.

LENTILS WITH TAMARIND SAUCE

lamb

1/2 cup light vegetable oil
1 cup thinly sliced onion
2 tsp minced garlic
1 tsp turmeric
1 tsp paprika
1 cup canned chopped tomatoes
1 tbsp grated fresh ginger
1 cup tamarind water (see Hot Tips)
2 cans cooked lentils, drained and liquid reserved
11/2 tsp garam masala
1 tsp ground roasted cumin
sea salt and freshly ground pepper
4 red shallots, finely sliced

Serves 4

Heat the oil in a large heavy-based pan over a medium heat. Add the onion and fry until it is lightly browned, stirring so it doesn’t stick and burn. Add the garlic and cook for 2 minutes. Add the turmeric and paprika and cook for a moment. Add the tomatoes and ginger and cook for a further 5 minutes.

Add the tamarind water and the reserved lentil liquid. Simmer the mixture, covered, over a low heat for 15-20 minutes.

Add the lentils, garam masala and cumin and cook for about 3 minutes or until the lentils are heated through. Check seasoning, place in a bowl and sprinkle with shallots.

HOT TIPS

• The yoghurt sauce goes well with just about everything from lamb cutlets to chicken and seafood.

• The lentil dish is easy to prepare and has all the wonderful flavours that Indian cooking has to offer.

• Any canned pulse will work well here, although lentils or chickpeas are best. I have even used white beans and it tastes a treat.

• To make your own tamarind water, soak 1 cup tamarind pulp in 11/2 cups boiling water for 20 minutes, then strain it. But for a dish like this, it is far easier to use ready-made tamarind water. Tamarind pulp and tamarind water are available from Asian grocers.

• Serve the lentils with steamed rice or a rice pilaf.

SOMETHING TO DRINK

Shiraz-Viognier
Made by Tim Kirk, one of Australia’s top winemakers, the 2010 Clonakilla O’Riada Shiraz ($35), from the Canberra District, co-ferments shiraz with a touch of viognier. Its lifted spicy notes, juicy fruit and supple tannins will complement the barbecued lamb.

Source: Good Weekend
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