Spiced Lamb Salad

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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