Cucumber and Coconut Sambal with Spiced Lamb2013-01-27
Cucumber and yoghurt is a traditional combination often served with hot and spicy meals or curries to cool the mouth and cleanse the palate of heavier flavours. This cucumber and coconut sambal has a Malaysian influence, but is traditionally served as a spicy accompaniment rather than a cool-down dish, with a small red chilli generally added to the recipe.
- 1 tbs coriander seeds
- 1 tbs cumin seeds
- 2 garlic cloves
- 2 tsp finely grated fresh ginger
- 1 tsp smoked paprika
- 1 tsp allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 cup (130g) natural yoghurt
- 12 (about 800g) lamb cutlets
- Steamed basmati rice, to serve
- Naan bread, to serve
Cucumber and coconut sambal
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 1 cup (260g) natural yoghurt
- 1 telegraph cucumber, thinly sliced
- 1/3 cup flaked, fresh coconut
- 1 tbs lemon juice
Place the coriander and cumin seeds in a small frying pan over high heat and cook, tossing, for 1 minute or until aromatic. Transfer to a mortar with the garlic and gently pound with a pestle until crushed. Transfer to a medium glass or ceramic dish and add the ginger, paprika, allspice, cinnamon, turmeric and yoghurt and stir to combine. Season with salt and pepper. Add the lamb cutlets and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
To make the sambal, place the cumin and mustard seeds in a small frying pan over high heat and cook, tossing, for 1 minute or until aromatic. Combine the mustard and cumin seeds, yoghurt, cucumber, coconut and lemon juice in a small bowl. Taste and season with salt and pepper.Heat a large non-stick frying pan over high heat. Add the cutlets and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Place cutlets on serving plates. Serve with sambal, steamed rice and naan.
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