About the Recipe
Our aromatic Masala Lamb with Spicy Potatoes offer a great way of enjoying classic Indian flavours with a twist.
Ingredients
For the Masala Lamb:
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2 Lamb Fillets, each cut into 4 pieces
150g Natural Yoghurt
2 Tbsp Tomato Puree
2 Tbsp Paprika
1/2 Tsp Mild chilli powder
Juice of 1 Lemon
2 Tsp Garlic Paste
2 Tsp Ginger Paste
3 Tbsp Garam Masala
2 Tsp Sea Salt
2 Tsp Fenugreek Powder
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For the Spicy Potatoes:
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3 Maris Piper potatoes, peeled and cut in to chunks
1 Tbsp Turmeric
1 Tsp Fenugreek Powder
1 Tsp Sea Salt
2 Tsp Chat Masala
Finely chopped red chilli
10g fresh Coriander, chopped
1/2 small Red Onion , peeled and finely sliced
3 Tbsp Vegetable Oil
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Green Chutney:
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15g Coriander
25g Mint leaves
1 green chilli whole
Juice of 1/2 Lemon
1/2 Tbsp sugar
1/2 Tbsp Tamarind Paste
Sea Salt to taste
Preparation
Preheat the oven to 220 degrees C
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For the Masala Lamb:
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In a large bowl mix all the ingredients together
Smother the Lamb and leave to marinate overnight if you can or for as long as possible
Preheat grill and place the marinated Lamb on a baking tray and grill 3/4 min each side
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For the Spicy Potatoes:
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Blanch the Potatoes in salted boiling water for 4 minutes
Drain in a colander and leave for about 15 minutes to cool and dry in their own steam
Rub Potatoes gently with the Turmeric and Fenugreek Powder
Place on a tray and roll in the Vegetable Oil
Cook in oven for 20 minutes
Turn the Potatoes over and cook for a further 20 minutes or until they start to brown and become slightly crispy
Toss with Chat Masala, Sea Salt, Coriander, Red Chilli and Red Onion
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For the Chutney:
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Blend all ingredients in a mini food processor
Check for salt/sugar balance and add water if needed.