Indian baked lamb

    2 hours 40 min

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

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    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

    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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