Monday, 12 July 2010

Spicy Lamb Roll
With Raita and Mango salad

Lean minced lamb, onion, diced potato, garlic and spices rolled in shortcrust pastry, served hot with cool raita and salad, something very different for a midweek meal. If you like very spicy food add some chopped chilli during cooking.

This recipe can also be made using Filo pastry but you will be surprised just how nice it is made with shortcrust. Don't expect any leftovers.

Serves 4


225 g lean minced lamb
3 small potatoes
340 g shortcrust pastry
1 large onion , finely chopped
1 clove garlic, chopped
1tsp ground Coriander
1tsp Turmeric
1tsp ground Cumin
2tsp freshly grated root Ginger
2tbsp tomato puree
Salt and freshly ground pepper
2tbsp olive oil
115 g frozen peas (optional)

Heat the oil in a heavy frying pan and add the onion, cook until softened. Add the ginger and spices and cook for a further 2 minutes. Add the minced lamb and potatoes, brown the meat, stirring continuously. If using, add peas now.

Add the tomato puree and cook for 5 minutes. Set aside to cool.

Preheat the oven to 190C/ gas 5

Roll the pastry to an oblong shape around 1/8in thick. Place the cooled spicy lamb in the middle along the length of the pastry and roll to a log shape.

Brush with milk or beaten egg and bake in the oven for 20 minutes until golden brown.

Serve hot with the Raita and salad.

For the Raita

6tbsp natural yoghurt
3tbsp mayonnaise
10-12 fresh mint leaves, finely chopped, or 2 tsp mint sauce

Combine all the ingredients and leave in the fridge to cool

For the salad

1 mango, diced
1 small red onion, finely chopped
1/2 cucumber, peeled and diced
2 heads baby gem lettuce


Juice of 1 lemon
2tbsp olive oil
Salt and freshly ground pepper
2tbsp Raita

Toss the salad ingredients together and add the dressing just before serving.

Spicy lamb roll is also good served with new potatoes and Raita coleslaw.

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