Lamb with Indian spices and chickpea salad

Recipes / Salads

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

Recipe «Lamb with Indian spices and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.