Indian baked lamb

Indian baked lamb

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2hr40min


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About this recipe: Make an Indian version of stuffed pancakes with minced lamb marinated in a tantalising mix of herbs and spices.

Brenda Houghton

Ingredients
Serves: 4 

  • 500 g (1 lb 2 oz) extra-lean minced lamb
  • 4 chapattis
  • 1 tablespoon each chopped cucumber, red onion and tomatoes
  • 4 tablespoons low-fat fromage frais
  • 2 teaspoons paprika
  • A few fresh mint leaves
  • For the marinade
  • 125 g (4½ oz) low-fat natural yoghurt
  • 175 g (6 oz) onions, chopped
  • 2 tablespoons chopped ginger
  • 8 cloves garlic, chopped
  • 2 green chillies, deseeded and chopped
  • 6 sprigs fresh coriander, including tender stems
  • 6-8 fresh mint leaves, or ½ teaspoon dried mint
  • ½ teaspoon ground turmeric
  • Salt
  • 1½ tablespoons ground cumin
  • 1½ tablespoons ground coriander
  • 1 teaspoon garam masala

Method
Prep:2hr10min  ›  Cook:30min  ›  Ready in:2hr40min 

  1. Put all the marinade ingredients into a food processor and blend them to a smooth purée.
  2. Place the minced lamb in a mixing bowl, add the marinade and blend thoroughly. Cover and leave to marinate for 1-2 hours, or refrigerate overnight, to allow the flavours to develop. Bring the meat to room temperature before cooking.
  3. Heat the oven to 200°C (400°F, gas mark 6). Spread the meat out evenly in a 25 × 20 cm (10 × 8 in) ovenproof dish and bake it in the top half of the oven for 10 minutes.
  4. Remove the dish from the oven and break the mince down with a fork to chunky pieces, then stir it thoroughly so that it absorbs any cooking juices. Return it to the oven and cook for a further 15-20 minutes, stirring halfway through, until the mince is lightly browned and most of the cooking juices have evaporated. Then give it a final stir so that any remaining juices are absorbed.
  5. Spoon equal portions of lamb on top of each chapatti, then top each with some chopped salad vegetables and a little fromage frais. Serve garnished with a sprinkle of paprika and a few mint leaves.

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