Name: Barbecued tandoori lamb
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 2 butterflied lamb shoulders (1.4kg); 2 eggplants (1kg), cut lengthways into eight wedges; 2 pieces naan; Tandoori paste; 2 teaspoon each cumin and coriander seeds; 1 teaspoon cardamom seeds; 2 teaspoon garam masala; 1 teaspoon each salt and cracked black pepper; 3 clove garlic, crushed; 2 centimetre piece fresh ginger, chopped coarsely; 1 fresh long red chilli, quartered; 3 green onions, chopped coarsely; 1/4 cup (60ml) lemon juice; 1/2 cup firmly packed fresh coriander leaves; 1 cup (280ml) yoghurt; 2 teaspoon vegetable oil; Cucumber raita; 1/4 teaspoon black mustard seeds; 1/4 teaspoon cumin seeds; 2 lebanese cucumbers (260ml), seeded, chopped finely; 1/2 cup finely chopped fresh mint; 500 gram yoghurt

Ingredients

2 butterflied lamb shoulders (1.4kg)

2 eggplants (1kg), cut lengthways into eight wedges

2 pieces naan

Tandoori paste

2 teaspoon each cumin and coriander seeds

1 teaspoon cardamom seeds

2 teaspoon garam masala

1 teaspoon each salt and cracked black pepper

3 clove garlic, crushed

2 centimetre piece fresh ginger, chopped coarsely

1 fresh long red chilli, quartered

3 green onions, chopped coarsely

1/4 cup (60ml) lemon juice

1/2 cup firmly packed fresh coriander leaves

1 cup (280ml) yoghurt

2 teaspoon vegetable oil

Cucumber raita

1/4 teaspoon black mustard seeds

1/4 teaspoon cumin seeds

2 lebanese cucumbers (260ml), seeded, chopped finely

1/2 cup finely chopped fresh mint

500 gram yoghurt

Method

1.Make tandoori paste; reserve 2 tablespoons in a small bowl. Dry-fry seeds in a heated medium frying pan, stirring, until fragrant. Blend or process seeds with remaining ingredients until smooth.

2.Combine lamb with remaining paste in a large bowl; turn to coat all over in paste. Cover; refrigerate 1 hour.

3.Cook lamb on a heated oiled barbecue until browned all over. Place lamb in a deep disposable baking dish; cook in a covered barbecue, using indirect heat, following manufacturer’s instructions, about 35 minutes or until cooked as desired. Remove from barbecue; cover with foil, rest 15 minutes.

4.Meanwhile, cook eggplant on heated oiled barbecue, brushing with reserved tandoori paste, about 10 minutes or until eggplant is tender. Cover to keep warm.

5.Make cucumber and mint raita. Heat oil in a small frying pan; cook seeds and garam masala, stirring, over low heat, 2 minutes or until seeds pop. Combine spices and remaining ingredients in a medium bowl.

6.Toast naan both sides on heated oiled barbecue. Serve lamb with eggplant, naan and raita.

Woman's Weekly Food

Ingredients

Method

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