Grated fresh ginger and warming spices create a lovely golden crust on chunks of lamb, perfect served with a wholesome lentil daal.
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Preheat the oven to 180ºC, gas mark 4. In a mixing bowl, combine the ginger, coriander, paprika, lemon juice and 3 tsp oil, then season generously. Halve any larger pieces of lamb (you want small-ish bitesized chunks) and add to the bowl, stirring to coat in the mixture.
Heat 1 tsp oil in an ovenproof frying pan over a high heat. When very hot, add the lamb and fry, stirring regularly, for about 8 minutes, until well browned and slightly charred in places. Transfer to the oven for 5 minutes (use a roasting tin if the pan isn’t ovenproof) while you cook the daal.
Heat the remaining 1 tsp oil in a saucepan until hot. From the tarka daal kit, add the spices (in the small pouch), take the pan off the heat and cook for 15 seconds. Put the pan back on the heat and add the lentils (in the large pouch), then the tarka (in the medium pouch). Add 2-3 tbsp water, stir and bring to a simmer.
Take the daal off the heat and divide between plates. Top with the crispy lamb pieces, scatter over the coriander and serve with basmati rice or naan bread alongside.
Shoulder of lamb is often used as a slow-cook cut, but if you make sure the pieces are quite small it is lovely and tender in this quick recipe.
Typical values per serving when made using specific products in recipe
Energy | 2,541kJ/ 611kcals |
|---|---|
Fat | 41g |
Saturated Fat | 13g |
Carbohydrates | 23g |
Sugars | 2.7g |
Fibre | 7.9g |
Protein | 34g |
Salt | 2g |
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