Indian-spiced Lamb with Carrot Salad

BBQ Recipes, Lamb

Nutritional count per serving 44.7g total fat (11.8g saturated fat); 3432kJ (820 cal); 22g carbohydrate; 78.2g protein; 9.1g fibre

  • Prep Time:50m
  • Cooking Time:50m(+ refrigeration)
  • Serves:4
  • 4cm (1½-inch) piece fresh ginger (20g), grated finely
  • 1 clove garlic, crushed
  • 1 tablespoon cumin seeds
  • 1 teaspoon garam masala
  • ¹⁄³ cup (80ml) lemon juice
  • ¹⁄³ cup (80ml) olive oil
  • 1kg (2 pounds) lamb rump steak, cut into
  • 5cm (1-inch) pieces
  • ¼ cup (35g) sunflower seed kernels
  • 1 tablespoon sesame seeds
  • 400g (12½ ounces) baby carrots
  • 400g (12½ ounces) purple baby carrots
  • 2 shallots (50g), sliced thinly
  • 1 cup loosely packed fresh coriander (cilantro) leaves
  • 1 cup (280g) Greek-style yogurt
  1. Combine ginger, garlic, spices, juice and oil in a large bowl; season to taste. Reserve 2 tablespoons of the ginger mixture.
  2. Add lamb to ginger mixture in bowl; toss to coat. Thread lamb onto skewers; place in a shallow dish. Cover; refrigerate 30 minutes.
  3. Meanwhile, toast seeds in a small frying pan until browned lightly.
  4. Cook carrots on a heated oiled barbecue (or grill or grill plate) about 10 minutes or until tender; transfer to another large bowl. Add reserved ginger mixture, toasted seeds, shallots and coriander; toss gently to combine.
  5. Cook lamb on heated oiled barbecue until browned all over and cooked as desired.
  6. Serve lamb with carrot salad and yogurt.
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