Ingredients:
- 2 lamb shoulder rack, fat trimmed
- ½ cup curry paste
- ½ cup natural unsweetened yoghurt
- Juice of 1 lemon
- Yoghurt flat breads
- Fresh coriander and mint for garnish
- Yoghurt raita
Curry paste (makes about 1 cup)
Prep time: 5 mins
- 1 onion, roughly chopped
- 6 cloves, whole
- 2 bunches coriander, stalks only
- 2 tbsp mild curry powder
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tsp salt
Raita (makes 1 cup)
Prep time: 5 mins
- 1 cup natural unsweetened yoghurt
- 2 tbsp finely diced cucumber, skin removed
- 6 large mint leaves, very finely sliced
- Pinch salt
Yoghurt flatbread (makes 12)
Prep time: 5 mins
Cooking time: 6 mins
- 300g plain flour
- 1 tsp salt
- 1/2 tsp baking powder
- 300ml natural unsweetened yoghurt
- 60g butter, for brushing over after
- Extra flour for rolling out flatbreads
Method:
Lamb
Preheat oven to 160*C. Mix curry paste, yoghurt and lemon juice in a large bowl. Slice lamb rumps in half lengthways and add to marinade, coating evenly. Refrigerate for 10 minutes. Heat an oven-proof frying pan over high heat. Sear lamb on all sides then put pan in oven for 30 minutes. Remove from oven and rest meat for at least 5-10 minutes, loosely covered with tin foil.
Curry Paste
Blitz all ingredients together to a paste.
Raita
Mix all ingredients together in a small serving bowl.
Yoghurt Flatbreads
Mix first 3 ingredients together in a large bowl and divide dough evenly into 12 balls, cover and set aside.Turn grill onto medium heat and place a large baking tray underneath to heat up.
Flatten dough balls and using a rolling pin roll into large teardrop shapes, use some extra flour to stop mixture from sticking. Carefully place flatbreads on hot baking tray and grill for 2-3 minutes until golden. Once you remove the flatbreads brush with butter and sprinkle over a little salt.
To Serve:
Slice lamb and serve with flatbreads with raita. Garnish with fresh coriander and mint.
