Braaied lamb with tamarind and turmeric tomatoes
Tender lamb leg with a side of fried tomatoes.
PREP TIME 20 minutes | COOK TIME 45 minutes | SERVES 6
INGREDIENTS
- 1.5 kg boned and butterflied leg of lamb, trimmed of excess fat
- 2 tbsp olive oil
- freekeh and rocket leaves, to serve
Tamarind and turmeric tomatoes
- ¼ cup vegetable oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tsp chilli flakes
- 2 garlic cloves, sliced
- ⅓ cup fresh curry leaves, plus extra
- 2 tsp turmeric
- 500 g small ripe roma tomatoes, halved
- 500 g baby truss tomatoes
- 2 tbsp tamarind puree
- 2 tbsp brown sugar
- fried curry leaf sprigs, to serve
METHOD
HEAT a lightly oiled covered braai over medium high heat. Drizzle lamb with oil; season with salt and pepper.
COOK lamb on braai for 5 minutes on each side or until well browned.
PLACE lamb in a flameproof roasting pan on the braai; close lid, then cook over indirect heat for 20 minutes for medium or until cooked to your liking. Remove from heat; rest, covered loosely with foil, for 10 minutes.
Tamarind and turmeric tomatoes
HEAT oil in a large frying pan over medium heat; cook mustard and cumin seeds, stirring, until popping and fragrant.
ADD chilli flakes, garlic and curry leaves; cook, stirring, for 30 seconds, stir through turmeric and tomatoes; cook, stirring, for 3 minutes or until starting to soften.
ADD tamarind, sugar and ¼ cup of water; season well with salt. Cook for a further 4 minutes, stirring occasionally, or until tomatoes are just tender but not broken down.
PLACE lamb on a serving platter; top with tamarind and turmeric tomatoes and extra fried curry leaves.
SERVE with freekeh and rocket.
FOOD TEAM TIP: If you prefer, you could serve this recipe with barley or rice instead of the freekeh. While we’ve used a braai here to cook the lamb, you could roast it in the oven instead if you prefer. Brown the lamb first in a chargrill pan then finish it off in a 200ºC oven.
Braaied lamb with tamarind and turmeric tomatoes
Ingredients
- 1.5 kg boned and butterflied leg of lamb, trimmed of excess fat
- 2 tbsp olive oil
- freekeh and rocket (arugula) leaves, to serve
- Tamarind and turmeric tomatoes
- ¼ cup vegetable oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tsp chilli flakes
- 2 garlic cloves, sliced
- ⅓ cup fresh curry leaves, plus extra
- 2 tsp turmeric
- 500 g small ripe roma tomatoes, halved
- 500 g baby truss tomatoes
- 2 tbsp tamarind puree
- 2 tbsp brown sugar
- fried curry leaf sprigs, to serve
Instructions
Heat a lightly oiled covered braai over medium high heat. Drizzle lamb with oil; season with salt and pepper.
Cook lamb on braai for 5 minutes on each side or until well browned.
Place lamb in a flameproof roasting pan on the braai; close lid, then cook over indirect heat for 20 minutes for medium or until cooked to your liking. Remove from heat; rest, covered loosely with foil, for 10 minutes.
Tamarind and turmeric tomatoes
Heat oil in a large frying pan over medium heat; cook mustard and cumin seeds, stirring, until popping and fragrant.
Add chilli flakes, garlic and curry leaves; cook, stirring, for 30 seconds, stir through turmeric and tomatoes; cook, stirring, for 3 minutes or until starting to soften.
Add tamarind, sugar and ¼ cup of water; season well with salt. Cook for a further 4 minutes, stirring occasionally, or until tomatoes are just tender but not broken down.
Place lamb on a serving platter; top with tamarind and turmeric tomatoes and extra fried curry leaves.
Serve with freekeh and rocket.
Made this braaied lamb with tamarind and turmeric tomatoes? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Lamb rataouille with pesto dressing
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
