Tandoori lamb with dhal, raita and pickled lemon

Indian-style grilled tandoori lamb with dhal, herbaceous raita and pickled lemon from Australian Women's Weekly.
tandoori with dhal, raita and pickled lemon


Tandoori paste
Pickled lemon


1.Make tandoori paste; cook seeds in heated dry medium frying pan, stirring, until fragrant. Blend or process seeds with remaining ingredients until smooth. Reserve two tablespoons in small bowl. Combine lamb with remaining paste in large bowl; turn to coat all over in paste. Cover; refrigerate 1 hour.
2.Meanwhile, make dhal. Heat butter in medium saucepan; cook garlic and onion, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add curry leaves, split peas and the water; bring to a boil. Reduce heat; simmer, uncovered, about 45 minutes or until split peas are tender.
3.Make raita. Combine ingredients in medium bowl.
4.Make pickled lemon. Heat oil in medium frying pan; fry seeds, stirring, until they begin to pop. Add curry leaves, vinegar and lemon; cook until heated through. Drain; discard any excess liquid.
5.Preheat oven to moderate (180ºC/160ºC fan-forced). Cook lamb on heated oiled grill (or grill plate or barbecue) about 20 minutes or until browned all over. Place lamb in shallow baking dish; roast, uncovered, in moderate oven about 35 minutes or until cooked as desired. Cover lamb; stand 15 minutes then slice thickly.
6.Meanwhile, cook eggplant on same heated oiled grill (or grill plate or barbecue), brushing with reserved tandoori paste, about 10 minutes or until eggplant is tender. Cover; stand 10 minutes.
7.Toast naan both sides on heated oiled grill.
8.Serve lamb with eggplant, dhal, raita, pickled lemon and naan.

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