Honey Roasted Indian Lamb with Coconut Rice
August 5, 2009 1 Comment
If you cook, then I’m sure you’ve used food to communicate. Maybe if you don’t cook really, I bet you have. I bet you’ve bought someone a box of chocolates, well meaningly bought a packet of sweets to reward a child’s good behavior. Maybe you’ve cooked a dinner to make up to your better half over a row or when you’re trying to tell someone you’re serious about them. Even if it is a M&S ready meal. This is normal and perfectly lovely. Maybe if its the ONLY way you communicate with your loved ones then its not very healthy, but every now and then, a few hours in the kitchen to demonstrate your love to the people you love, is nice.
So this is the sort of thing I might cook when I have that sort of need. Its not difficult by any means, but it does require a few processes, and ideally, you need to start preparing 24 hours in advance. Loosely following recipes here by Anjum Anand.
Serves um.. 4-6. I recommend a vegetable side to go with this, try sweetcorn & red pepper curry.
- 1 leg of lamb, 2.2 -2.5k 100g blanched almonds
- 2 Tbsp vegetable oil 100ml thick greek style yogurt
- 2 tbsp water 1 & 1/2 tbsp Honey
- 5 tbsp lemon juice
- 15g fresh ginger, chopped
- 6 cloves garlic, chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1/4 teaspoon red chilli powder
24 hours ahead, put everything in the first column except the lamb in a blender. Whizz until smooth. Get a small, sharp knife and make deep, regular cuts in the lamb. Take the spice mix out of the blender and rub it into the lamb, ensuring the marinade gets into the cuts. At this point, I wrapped the coated lamb in a (clean!) carrier bag, put it on a big plate and put it in the fridge. Forget for 22 hours.
The next day, whizz up the almonds, yogurt and honey.[important] Do not allow your other half to mistake this for a smoothie. Rub this mixture into the lamb , you mnigtht well smear this into the marinade – if you do, don’t worry, won’t have that big a bearing on the final dish, and put back in the fridge for at least 30 mins – and up to two hours. Bring it back up to room temperature before cooking. Preheat the oven to Gas 7, cook the lamb for 15 mins and then reduce the heat to gas 4 . You need to cook your lamb for 20-25 mins per 500g and then up to an additional 15 minutes, depending on how pink you like your meat. Remember to baste the lamb fairly regularly with any juices that might have dripped off it in the oven. Its a bit more cooked than I would usually like, preferring pinker meat, but a mixture of attending to guests and not really looking about the clocks made for medium cooked lamb. No worse for that, as it turned out. Meanwhile…
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 small red chilli
- 1 small onion, peeled and chopped
- 2 tsp finely chopped or grated ginger
- salt and pepper, to taste
- 5 tbsp flaked almonds
- 15 curry leaves
- 500g cooked basmati rice (as per packet instruction to make up to that amount when cooked)
- 8 tbsp dessicated coconut, cover in water to soak before cooking.
When the lamb is cooked, turn the heat off and open the oven door to give it a chance to rest. Heat the oil for the rice in a large non stick frying pan and when its hot, add the mustard seeds, cumin seeds & chilli. When the onion seeds start to pop, put in the onion and ginger and cook over a medium heat until the onion is soft, roughly 5 minutes. Add the remaining ingredients and fry over a medium heat until the rice is hot through and everything is combined. Serve with the carved lamb. Scoff. And soak up the reflected lurve.