Tandoori lamb with vegetable curry and cumin raita
I’m a big fan of Indian cuisine, especially when the weather is a bit dreary and cold. There’s something about an Indian curry that makes me feel content and warm on the inside (maybe it’s the curry paste!). So, even though I like to eat Indian food and I do eat it often in winter, I have never made it before……until now. Doing the usual flick through my cook books/magazines and surfing for recipes online, I found a couple of recipes that tickled my fancy. Lamb is really in right now (just like floral fabrics and colour blocking), because spring is upon us and I think veggies are amazing in curries so I decided I would give tandoori lamb and a vegetable curry a go. I do need to confess that this is a cheat’s version and not the authentic ‘make your own curry paste’ kind of recipe, so this is rather good for a mid-week meal. This dish serves 2 people with some leftovers – YUM!
Tandoori lamb with cumin raita
6 French-trimmed lamb cutlets
60g (1/4 cup) tandoori curry paste (I used Patak’s brand)
330g (1 1/4 cups) Greek-style natural yoghurt
2 tsp oil
1 tsp cumin seeds, toasted
1 small tomato, seeded, finely chopped
1 Lebanese cucumber, finely chopped
200g (1 cup) basmati rice
2 tsp olive oil
1 onion, finely chopped
3 tbs medium-hot curry paste (once again I used Patak’s brand)
400g can chopped tomatoes
1 1/2 cups (375ml) vegetable stock (I used Campbell’s)
1/4 large cauliflower (about 250g), trimmed, cut into florets
6 chat potatoes, or 1 large potato cut into 2cm cubes
200g chickpeas, rinsed, drained
100g green beans, topped and cut into thirds
Cook the rice following packet directions. I have a rice cooker so that makes cooking rice SO much easier. Highly recommended appliance if you are a regular rice eater.
Combine the tandoori paste and 2 tablespoons of the yoghurt in a glass dish (I guess this is to prevent the sauce staining the container). Add the lamb and toss to coat. Leave to marinate whilst you make the vegetable curry.
To make the vegetable curry, heat the oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes or until soft. Add curry paste and cook, stirring, for 1-2 minutes until fragrant. Stir in the tomatoes and stock, and then bring to the boil. Reduce heat to medium-low and simmer for about 2 minutes.
Add the potato and simmer for about 10 minutes, then add the cauliflower, chickpeas and green beans, and simmer for a further 10 minutes or until all the vegetables are just tender. Season to taste with salt and pepper.
In the last 10 minutes of cooking the vegetable curry, heat the oil for the lamb cutlets in a fry pan on medium heat. Cook for 3 minutes on each side for medium, or until they are cooked to your liking. Place them on a plate to rest for a a few minutes, with foil loosely covering them to keep warm.
For the cumin raita, combine the cumin, tomato, cucumber and remaining yoghurt in a bowl.
To serve, I placed the lamb cutlets and vegetable curry on a bed of rice with the cumin raita on the side.
Note: I have amended the original recipes slightly. If you would like to have a squiz at the original recipes, click here for the tandoori recipe and here for the vegetable curry recipe. Also, for those who have a fiery palate, the rogan josh paste isn’t that spicy (even though it’s supposed to be medium-hot) so if you want more heat I would add chilli flakes or get a hotter curry paste like madras or vindaloo curry.