Name: Indian-spiced lamb with bean & coconut salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon finely grated fresh ginger; 1 clove garlic, crushed; 1 tablespoon cumin seeds; 1 teaspoon garam masala; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) olive oil; 1 kilogram lamb rump steak, cut into 2.5cm cubes; 1/4 cup (35g) sunflower seed kernels; 1 tablespoon sesame seeds; 2 teaspoon brown mustard seeds; 300 gram green beans, trimmed; 300 gram yellow beans, trimmed; 2 (50g) shallots, thinly sliced; 200 gram baby heirloom tomatoes, halved; 3/4 cup loosely packed fresh baby coriander leaves; 2 tablespoon flaked coconut; 1 cup (280g) greek-style yoghurt

Indian-spiced lamb with bean & coconut salad

This Indian spiced lamb dish goes beautifully alongside the fresh bean salad. Be sure to bamboo skewers for 30 minutes before use to prevent them scorching during cooking.

Serves 4

Cook

25M

Ingredients

1 tablespoon finely grated fresh ginger

1 clove garlic, crushed

1 tablespoon cumin seeds

1 teaspoon garam masala

1/3 cup (80ml) lemon juice

1/3 cup (80ml) olive oil

1 kilogram lamb rump steak, cut into 2.5cm cubes

1/4 cup (35g) sunflower seed kernels

1 tablespoon sesame seeds

2 teaspoon brown mustard seeds

300 gram green beans, trimmed

300 gram yellow beans, trimmed

2 (50g) shallots, thinly sliced

200 gram baby heirloom tomatoes, halved

3/4 cup loosely packed fresh baby coriander leaves

2 tablespoon flaked coconut

1 cup (280g) greek-style yoghurt

Method

1.Combine ginger, garlic, spices, juice and oil in a large bowl; season to taste. Reserve 2 tbsp of the ginger mixture.

2.Add lamb to ginger mixture in bowl and 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 over medium-low heat, stirring continuously until browned lightly. Remove from pan.

4.Cook green and yellow beans in a large saucepan of boiling salted water for 3 minutes or until tender; drain. Place beans in a medium bowl with the reserved ginger mixture, toasted seeds, shallots, tomatoes, coriander and coconut. Toss gently to combine.

5.Cook lamb on heated oiled barbecue, turning occasionally, for 8 minutes or until browned all over and cooked as desired.

6.Serve lamb with bean salad and yoghurt.

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