- Serves: 4
- Cook Time: 1 hour 20 minutes
- Prep Time: 15 minutes plus 20 soaking
- Effort: easy
- 30 g tamarind pulp
- 200 ml very hot water
- 6 carrots, cut in half lengthways
- 12 small new potatoes, halved if large
- 3 large parsnips, quartered and cored
- 3 red onions, quartered
- 1 head garlic, divided into cloves but not peeled
- 4 tbsp sunflower oil
- 1/2 tsp turmeric
- 2 tsp cumin seeds
- 1 tsp nigella seeds
- freshly ground salt and black pepper
- 4 large lamb chops
Tips and Suggestions
Nigella seeds can be found in Asian food shops.
1. Preheat the oven to 220°C/gas 7.
2. Put the tamarind into a bowl and pour over the hot water. Leave to soak for about 20 minutes, mashing the tamarind pulp down with a fork every now and then. Rub the tamarind mixture through a small sieve, discarding the seeds and fibre and reserving the tamarind water.
3. Place the carrot, potatoes, parsnips red onion and garlic in a roasting tin. Add in the tamarind water, oil, turmeric and black onion seeds and mix thoroughly. Season with salt and freshly ground pepper.
4. Cover the roasting tin with foil and cook in the oven for 30 minutes.
5. Remove the foil, stir the vegetables and add in the lamb chops, making sure they are coated with the cooking juices.
6. Return the roasting tin to the oven and roast uncovered for 40-50 minutes, stirring once or twice, until the lamb is cooked through and the vegetables are tender and patched with brown.
7. Check occasionally during the roasting period and if the dish is beginning to look a little dry add a touch of hot water.
8. Serve at once.
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