Name: Tandoori lamb with dhal, raita and pickled lemon
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: Tandoori paste; 2 teaspoon cumin seeds; 2 teaspoon coriander seeds; 1 teaspoon cardamon seeds; 2 teaspoon garam masala; 1 teaspoon salt; 1 teaspoon cracked black pepper; 3 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), chopped coarsely; 1 fresh red long chilli, quartered; 3 green onions, chopped coarsely; 1/4 cup (60ml) lemon juice; 1/2 cup firmly packed fresh coriander leaves; 1 cup (280ml) yoghurt; Dhal; 20 gram butter; 3 clove garlic, crushed; 1 large brown onion (200g), chopped finely; 1 teaspoon ground cumin; 1 teaspoon garam masala; 4 curry leaves; 1 cup (200g) yellow split peas; 3 cup (750ml) water; Raita; 1/4 cup finely chopped fresh mint; 1/4 cup finely chopped fresh coriander; 1 cup (280ml) yoghurt; 1 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), chopped finely; 1 tablespoon lemon juice

Ingredients

Tandoori paste

2 teaspoon cumin seeds

2 teaspoon coriander seeds

1 teaspoon cardamon seeds

2 teaspoon garam masala

1 teaspoon salt

1 teaspoon cracked black pepper

3 clove garlic, crushed

2 centimetre piece fresh ginger (10g), chopped coarsely

1 fresh red long chilli, quartered

3 green onions, chopped coarsely

1/4 cup (60ml) lemon juice

1/2 cup firmly packed fresh coriander leaves

1 cup (280ml) yoghurt

Dhal

20 gram butter

3 clove garlic, crushed

1 large brown onion (200g), chopped finely

1 teaspoon ground cumin

1 teaspoon garam masala

4 curry leaves

1 cup (200g) yellow split peas

3 cup (750ml) water

Raita

1/4 cup finely chopped fresh mint

1/4 cup finely chopped fresh coriander

1 cup (280ml) yoghurt

1 clove garlic, crushed

2 centimetre piece fresh ginger (10g), chopped finely

1 tablespoon lemon juice

Pickled lemon

1 tablespoon vegetable oil

2 teaspoon yellow mustard seeds

4 curry leaves

1/4 cup (60ml) white wine vinegar

2 medium lemon (280g), chopped coarsely

Lamb

2 x 700g butterflied shoulders

2 eggplants (1kg), cut lengthways into eight wedges

2 pieces naan

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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