Spiced Lamb Salad

bowl Serves 4


  • 2 cloves
  • ½ cinnamon quill
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds, toasted
  • 4 cloves garlic, crushed
  • 1 Tbsp olive oil
  • 1 Tbsp pistachios
  • Sea salt
  • 4 lamb steaks
  • freshly ground black pepper
  • ½ cup canned beetroot
  • 250g kumara, diced and par boiled
  • Juice of a lime
  • 1 red onion, sliced
  • 10 basil leaves
  • 100g feta cheese, crumbled
  • 1 cup rocket leaves
  • 2 Tbsp yoghurt
  • 1 Tbsp lemon juice
  • 1 Tbsp coriander, chopped
  • 1 tsp brown sugar
  • 1 tsp garam masala
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  • To make the spiced lamb marinade. Grind together 3 cloved crushed garlic, 4 cardamom pods and all the spices in a mortar and pestle until well mixed then add the remaining ingredients, except the lamb and continue to grind together until you have a chunky consistency. Place this into a shallow dish and add the lamb. Massage the spice mix into the meat and leave for 10 minutes. You can even do this the night before.

  • To make the spiced yoghurt. Combine the ingredients for the spiced yoghurt thoroughly then cover and set aside until required.

  • To make the salad. Slice beetroot into thin strips and gently mix with the kumara, peas, 1 clove garlic crushed and onion then gently mix in the basil and crumbled feta.

  • To cook the lamb. Seal the lamb in a hot pan then finish cooking on a medium high heat until just cooked - I like it to be a little pink. Let it rest for a few minutes then slice to serve.

  • To assemble. Toss the rocket in olive oil, season and place on a plate then top with the vegetable mix. Top the vegetables with the slices of lamb and a dollop of the spiced yoghurt mix to finish.

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