- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: medium
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
- 2 curry leaves
- 2-3 tbsp olive oil
- 2 lamb tenderloins
For the rice pilaf:
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 300 g basmati rice
- 450 ml vegetable stock
- 2 tsp turmeric
- green cardamom
- 25 g raisins
- 25 g dried apricots, (no-soak) diced
- black pepper
For the raita:
- 200 ml plain yogurt
- handful of mint, leaves picked and chopped
- handful of coriander, leaves picked and chopped
1. Preheat the oven to 200°C/gas 6.
2. Using a pestle and mortar, grind together the turmeric, chilli, garam masala, curry leaves and 2 tablespoons of olive oil.
3. Brush the spice paste all over the lamb.
4. Next make the pilaf. Heat the olive oil in a saucepan over medium-low heat. Gently fry the garlic and shallots for about a minute until just beginning to colour.
5. Raise the heat a little and add the rice. Stir for 1 minute to coat the grains.
6. Pour in the stock, add the turmeric and cardamom seeds, and bring to the boil. Reduce the heat to very low, cover with a lid and simmer for 10 minutes or until the rice has absorbed all the liquid. Stir in the raisins and apricots. Season to taste with salt and pepper.
7. Heat an ovenproof frying pan until very hot. Add the remaining olive oil and the lamb. Seal on all sides, then put the pan in the preheated oven and cook for 6 minutes.
8. Remove the pan from the oven and baste the lamb with the juices. Leave to rest for 5 minutes.
9. Mix together the yoghurt and herbs in a serving bowl.
10. Carve the lamb and serve with the pilaf rice and raita.
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