Lamb masala

Name: Lamb masala
Ingredients: 1 baguette; 300 g lamb loin or backstrap fillets, trimmed; 150 ml vegetable oil; 3 tablespoons tomato paste; ½ teaspoon freshly ground black pepper; 1 teaspoon ground turmeric; 2 teaspoons Chilli Jam; nigella seeds; 2 teaspoons coriander leaves; 1 quantity Cucumber Yoghurt Salad with Nigella; 2 teaspoons minced ginger; 1 brown onion, minced; ½ teaspoon cumin seeds; 2 teaspoons minced garlic; 1 teaspoon coriander seeds

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

I prepare this spicy lamb to serve on slices of freshly baked Onion Nigella Bread as a tasty appetiser or canapé. Top it with a dollop of Cucumber Yoghurt Salad with Nigella to complete the composition.

Ingredients

1 teaspoon coriander seeds
½ teaspoon cumin seeds
2 teaspoons

Starter
Spicy

Method

Dry-roast coriander and cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Blend garlic, ginger, onion, chilli jam, spices, tomato paste and 100 ml of the oil to a smooth paste in a food processor. Marinate lamb fillets in paste for 2 hours.
Preheat oven to