Lamb with Indian spices and chickpea salad

Cooking Salads Lamb with Indian spices and chickpea salad

Lamb backstraps are given an international twist in this crunchy, colourful salad thats so easy to make.

Lables: High protein Low carb Low sodium Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine yoghurt, garlic, ginger, garam masala, turmeric and 1/2 teaspoon salt in a bowl. Rub spice mixture over lamb, cover and refrigerate for 2 hours.
  2. Meanwhile, cook drained chickpeas in a saucepan of boiling water for 1 1/4 hours or until tender. Drain. Toss warm chickpeas with olive oil, onion, panch phora, vinegar, 1/2 teaspoon salt and a pinch of sugar. Set aside.
  3. Preheat a char-grill pan over medium-high heat. Rub lamb generously with extra oil, then cook for 3 minutes each side. Rest lamb for 10 minutes. Add tomatoes, cucumber, mizuna and coriander to salad and toss to combine. Cut lamb diagonally into thin slices, then layer with salad in bowls. Serve immediately.

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1/3 cup Tamar Valley Greek Style Yoghurt
2 cloves garlic, crushed
2 tsp grated ginger
1 tsp garam masala
1/2 tsp ground turmeric
4 lamb backstraps
1 1/4 cups dried chickpeas, soaked overnight
1/4 cup olive oil, plus extra for cooking
1 small Spanish onion, finely chopped
2 tsp panch phora*, dry-roasted, coarsely crushed
2 tbsp white wine vinegar
2 egg tomatoes, seeded, cut into 1cm dice
1 Lebanese cucumber, peeled, seeded, cut into 1cm dice
1 cup mizuna* or baby rocket
1/3 cup small coriander leaves

Adv

Autors
Preparation time
2:05
Cooking time
1:40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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