Curried Lamb with Broccolini

Curried Lamb with Broccolini

I used to think that a recipe needed to have more than just curry powder to taste good. I’ve since done a complete backflip and often rely on curry powder as my sole source of spice. The secret is to use a good quality curry powder. I’ve been making my own but if that’s not an option get yours from a specialist spice seller. It really makes a difference.

2 lemons
2 teaspoons curry powder
8 lamb cutlets or chops
2 bunches broccolini
3 tablespoons almond butter or tahini

1. For the marinade combine 2 tablespoons lemon juice with the zest of one lemon (optional), 2 teaspoons curry powder and 2 tablespoons oil. Toss in the lamb and marinate for as long as you’ve got. From 1 minute to 48 hours. If marinating longer than an hour best to cover and refrigerate.

2. When you’re ready to cook, preheat your overhead grill (broiler) on its highest setting.

3. Trim bases from the bottom of the broccolini. Place on a tray lined with foil and drizzle with a little oil. Cook under the grill (broiler) for for 5 minutes then turn and cook for another 3-5 minutes or until broccolini is tender and a bit charred and crunchy in places. OR however you like it cook – 5 minutes total may be enough for some.

4. Wrap broccolini in foil to steam and keep warm while you cook the lamb.

5. Grill lamb for 3-4 minutes on each side for rare or longer if you prefer your lamb more cooked.

6. While the lamb is cooking make the sauce by stirring together almond butter or tahini, 3 tablespoons lemon juice and 3 tablespoons water.

7. To serve, divide broccolini between two plates. Top with lamb and drizzle over the sauce.

Variations

nut-free – use natural yoghurt seasoned with salt and pepper instead of the almond butter / tahini sauce.

vegetarian / vegan – serve grilled broccolini and the sauce with curried cooked or canned chickpeas or lentils. Just warm the legumes in a pan with a little oil and a teaspoon of the curry powder. A splash of lemon might be nice too. OR replace lamb with sliced eggplant or mushrooms (marinate and grill as per the recipe but allow twice the time or longer to cook). Serve with some almonds.

more veg – you can grill extra veg with the broccolini like sliced red bell peppers (capsicum), eggplant or zucchini. Or serve on a bed of baby spinach or cauliflower ‘rice’.

carb lovers / more substantial – serve with steamed brown rice, flat bread or cooked noodles.

more substantial (low carb) – serve in these zucchini tortillas. Add some roast nuts.

no grill / broiler – feel free to cook the broccolini and lamb in a frying pan or on the BBQ.

different veg – broccoli is the obvious choice but asparagus or sliced zucchini would also be lovely.

Waste Avoidance Strategy

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

curry powder / almond butter or tahini – keep them in the pantry.

lamb cutlets or chops – freeze them.

broccolini – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).