Indian Spiced Lamb

Indian Spiced Lamb

Indian Spiced Lamb

When I was photographing this recipe, my Irishman wanted to know what it was. I distractedly told him it was ‘an Indian thing’. And his response was ‘what a great name’. I’m not sure I agree, for me Indian Spiced Lamb sounds much tastier, but feel free to call it whatever you think sounds best.

enough for: 2
takes: 15 minutes

1 tablespoon garam masala or curry powder
4-6 lamb chops
2 handfuls cherry tomatoes, halved
1 bunch coriander (cilantro), leaves picked
8 tablespoons natural yoghurt, to serve

1. Heat a medium frying pan on a medium high heat.

2. Combine garam masala with 2 tablespoons olive oil. Season and toss in the lamb to coat in the spiced oil.

3. Cook lamb for 4-5 minutes. Turn then add the tomatoes.

4. Cook for another 4-5 minutes on the second side or until well browned and cooked to your liking in the middle.

5. To serve, divide lamb and tomatoes between 2 plates. Top with coriander (cilantro) and serve yoghurt on the side.


vegetarian – replace lamb with large field mushrooms or portabello, sliced eggplant ‘steaks’, chickpeas or lentils.

vegan – replace lamb with sliced tofu and replace yoghurt with equal parts tahini and lemon juice.

dairy-free / paleo – replace yoghurt with equal parts tahini and lemon juice. Or use coconut yoghurt.

more substantial – serve with steamed rice, naan bread or other flat bread.

more dubstantial (low carb) – add cashews or mayo (mix with yoghurt).

more veg – serve with steamed greens on the side. You could also add chopped red capsicum (bell pepper) and zucchini to the pan with the tomatoes. Or serve lamb on a bed of baby spinach.

no lamb – replace lamb with chicken breast or thigh fillets or beef steak.

pescetarian – replace lamb with fish fillets and reduce the cooking time as needed.

Waste Avoidance Strategy

garam masala – keep in the pantry.

lamb chops
– freeze them.

cherry tomatoes
– either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little oilve oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.

coriander (cilantro) – freeze it in a plastic bag.

– usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

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  • I used eggplant steaks instead of lamb and Iranian tatziki instead of yogurt and served it with pita. It was delicious! I loved the mix between garam masala and cilantro, which went so well with tatziki. My two sons (2 and 4) were unimpressed, but that’s ok, I didn’t mind finishing their plate πŸ˜‰

    • Love your substitutions Marina! Eggplant goes so well with spices.
      I think 2 and 4 years olds might be the toughest crowd there is!

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