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    Udit Sarkhel's Lamb with Ginger

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    Udit Sarkhel's Lamb with Ginger

    • Preparation time: 30 minutes, plus soaking and marinating
    • Cooking time: 15 minutes
    • Total time: 45 minutes, plus 13 hours soaking and marinating

    Serves: 2


    • 75g cashew nuts
    • 4 boneless lamb loin chops, trimmed of fat and beaten lightly with a rolling pin
    • Salt
    • 1 tsp ground white pepper
    • 2 tsp vegetable oil
    • 200g natural, set yoghurt
    • 2 green chillies, finely chopped
    • 1 clove garlic, crushed
    • 2 cm piece fresh ginger, peeled and grated
    • 2 green cardamom pods, seeds removed and crushed
    • ½ tsp ground ginger


    1. Soak the nuts in just enough water to cover for 30 minutes. Process in a blender to a smooth paste. Set aside.
    2. Put the lamb in a bowl and rub well with salt, pepper and oil. Set aside.
    3. For the marinade, whisk together the yoghurt, cashew paste, chillies, garlic, ginger and cardamom. Pour over the lamb and mix well. Cover and refrigerate for 10-12 hours.
    4. Preheat the grill to high. Lay the lamb flat and thread on to skewers. Grill for about 6 minutes each side. Serve with naans or rotis, and salad.

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