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BBQ Garam Masala Lamb

Description: This dried spice mixture - roasted and ground - combined with yoghurt makes a delicious marinade and sauce. Combined with bbq vegetables, a perfect summer meal

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10mins

16mins

ingredients

Fresh

8 lamb cutlet
2cm ginger
1 cup yoghurt

Pantry

4Tb coriander seed
1Tb cumin seed
1Tb blk peppercorn
1.5 ts cumin seed
4 blk cardamom pod
8 clove
1/2 cinnamon stick
2 bay leaf

method

1 Over low-medium heat, in a dry frying pan, roast the cumin seeds, peppercorns, cumin seeds, cardamom pods, cloves, cinnamon and broken bay leaves. Stir occasionally until spices brown a little - be patient as it may take up to 8 minutes - and they become fragrant.
2 Grind the spices together in a mortar and pestle, or in a spice grinder. Combine the ground spices with the grated ginger and yoghurt and coat the lamb cutlets with half the mixture on one side.
3 Heat the BBQ and cook the cutlets, marinade side down, for 4 minutes. Place the remaining half of spice/yoghurt mix on the top side of the cutlets and turn. Cook to your liking - approx 4 minutes for medium and allow to rest. kept warm, for a few minutes before serving.
4 Serve with BBQ vegetables, raita or salad.

tips

Depending on accompanying dishes and/or appetites - you may need to adjust the number of cutlets allowed per person
BBQ Mediterranean Vegetables can be cooked on the BBQ with the Garam Masala cutlets - a great combination.
A cucumber raita is a great accompaniment as a sauce-cum-vegetable.
Or a Simple Green Salad goes well too.

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