Spiced lamb with roast vegetables, kasundi and coriander yoghurt
This spiced lamb recipe is from the Winter section of my latest cookbook Easy Weeknight Meals, based on some of our My Food Bag customers favourite recipes. Every recipe in the book has literally been cooked and tested thousands of times by our customers, so you can rest assured anyone can make them.
This spiced lamb dish was super popular – everyone loved the kasundi, which is an Indian-spiced tomato sauce
You can buy it pre-made, or make your own (I’ve given you a quick, simple recipe).
Tips: Always cook your meat from room temperature, not cold straight from the fridge. Take it out of the fridge 30-60 minutes before cooking it or, if it’s still in the packet, you can run the packet under warm water to bring it up to room temperature quickly.
- red yams 6, cut in half lengthways
- kumara/sweet potato (skin on) 400-500g, cut lengthways into long 2cm-thlck wedges
- cauliflower ½ head, cut into large florets
- olive oil 2 tablespoons
- baby spinach leaves 2 large handfuls
- lamb loin or leg steaks 600g (at room temperature)
- smoked paprika 1 tablespoon
- ground cumin 1 1/2 teaspoons
- ground coriander 1 1/2 teaspoons
- coriander 1/4 cup chopped
- Greek yoghurt 1/3 cup
- lemon juice of 1
- kasundi (see recipe below) 1/2 cup
Preheat oven to 200°C.
1. Toss yams, kumara and cauliflower with olive oil in a roasting dish, and season with salt and pepper. Roast for 30-35 minutes until vegetables are soft inside and a little crispy on the outside.
2 While vegetables are roasting, make the kasundi and prepare the rest of the meal. Pat lamb dry with paper towels. Rub lamb with spices and season with salt. With 10 minutes of cooking time to go for the vegetables, cook the lamb. Heat a drizzle of olive oil in a fry-pan on high heat and cook lamb for 2-3 minutes each side for medium-rare, or until cooked to your liking. Set aside to rest for 5-10 minutes, before slicing.
3. While lamb is resting, scatter spinach over roasting vegetables and return to oven for a few minutes until spinach has wilted.
4. Mix coriander, yoghurt and lemon juice together. Toss roasted vegetables with wilted spinach.
To serve, place some vegetables onto each plate and top with slices of lamb. Drizzle over coriander yoghurt and serve with a spoonful of kasundi on the side.
Heat 2 tablespoons of olive oil in a medium fry pan on medium heat. Cook 1 diced onion, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 – 1 teaspoon ground chilli and 1 teaspoon crushed fennel seeds (optional) for about 5 minutes until onion is soft. Add 1 x 400g can crushed tomatoes, 1 tablespoon sugar and 2 teaspoons vinegar. Simmer for 10-15 minutes until reduced to a chutney consistency. Season to taste with salt and pepper.