indian style baked lamb
PREPARATION: 15 MINUTES, PLUS 1–2 HOURS (OR OVERNIGHT) MARINATING, COOKING: 30 MINUTES
1 pound (500 g) lean ground lamb
2 tablespoons (30 ml) olive oil
4 large chapattis
1 small cucumber, diced
1/2 red onion, finely diced
1 tomato, diced
3 tablespoons (45 ml) low-fat plain yogurt
paprika, to serve
fresh mint leaves, to serve
1/2 cup (125 ml) low-fat plain yogurt
3/4 cup (185 g) chopped onions
2 tablespoons (30 ml) chopped fresh ginger
8 cloves garlic, chopped
2 green chilies, seeded and chopped
6 sprigs fresh cilantro, including tender stems
6–8 fresh mint leaves or 1/2 teaspoon (2 ml) dried mint
pinch of salt
1 teaspoon (5 ml) garam masala
1 tablespoon (15 ml) ground coriander
1 tablespoon (15 ml) ground cumin
1/2 teaspoon (2 ml) ground turmeric
1 To make the marinade, put all the ingredients into a food processor and process to form a smooth purée.
2 Put the ground lamb in a bowl, add the marinade and stir to combine thoroughly. Cover and refrigerate for 1–2 hours, or overnight, if time permits, to allow the flavors to develop. Return the lamb to room temperature before cooking.
3 Preheat the oven to 400°F (200°C). Pour the oil into a large casserole dish, add the lamb and spread it out evenly. Bake in the top half of the oven for 10 minutes.
4 Remove the dish from the oven and break the lamb into chunky pieces with a fork, then stir thoroughly to absorb any cooking juices. Return to the oven and cook for another 15–20 minutes, stirring halfway through, until the lamb is lightly browned and most of the cooking juices have evaporated. Give the lamb a final stir so that any remaining juices are absorbed.
5 Spoon equal portions of lamb on top of each chapatti, and top with some chopped cucumber, onion, tomato and a little yogurt. Serve garnished with a sprinkle of paprika and one or two mint leaves.
Each serving provides
441 calories, 35 g protein, 20 g fat (5 g saturated fat), 32 g carbohydrate (8 g sugars), 8 g fiber, 425 mg sodium
|indian style baked lamb|