1 kg lamb forequarter chops, trimmed of fat
½ lemon, juiced
½ cup water
1 bunch coriander, roots, stems and leaves, washed and chopped
5 cm ginger, peeled and chopped
6 cloves garlic, peeled
1 long green chilli, deseeded
1 tsp ground tumeric
1 tbsp sunflower oil
1 tsp fennel seeds
1 medium brown onion, sliced
Roast cauliflower, pumpkin & green beans
1 tsp sunflower oil
1 tbsp cumin seeds
½ head cauliflower, broken into florets
2 cups green beans, halved, blanched
600 g kent pumpkin, cut into 2cm wedges
2 cups brown basmati rice, flatbreads and chilli pickles, to serve
1. Preheat oven to 150oC fan-forced.
2. Place lemon juice, water, coriander, ginger, garlic, chilli and turmeric into a blender. Cover and blend for 1 minute or until smooth.
3. Pour half the oil into a flameproof casserole dish and place over medium heat. When hot, add lamb and cook for 6-8 minutes until browned. Set aside. Pour off rendered lamb fat from pan. Add remaining oil and fennel seeds and then immediately add the onions and stir until golden. Return lamb to pan.
4. Pour contents of blender over lamb and bring to a simmer. Cover with lid and place in oven for 1 hour to 1 hour 15 minutes or until meat is tender.
5. Toss cauliflower and pumpkin in oil and spread over a baking tray, cumin seeds and roast for 40 minutes or until starting to brown at the edges. Toss with blanched green beans.
6. Serve with rice, flatbreads and chilli pickles.
Recipe courtesy beefandlamb.com.au