Recipe

Quick Lemon Lamb

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Quick Lemon Lamb

Lamb with aubergines, topped with a lemon and tomato sauce. Roasted pistachios and yoghurt on the side.




Ingredients to serve 2

  • 1 x lemons
  • 1 tsp x mustard seeds
  • ½ tsp x turmeric
  • ¼ tsp x chilli flakes
  • 2 x tomatoes – dice finely
  • ¼ x fresh chilli – chop finely
  • 2 stalks x spring onions – slice finely
  • ¼ cup x tap water
  • 1 x aubergines
  • 400g x lamb neck steaks
  • ½ tbsp x garam masala
  • ½ tbsp x pistachios – chop finely
  • ½ tbsp x sesame seeds
  • ½ tbsp x cumin seeds
  • 60 ml x yoghurt
  • 5g x fresh coriander – chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 2 x lemons
  • 2 tsp x mustard seeds
  • 1 tsp x turmeric
  • ½ tsp x chilli flakes
  • 4 x tomatoes – dice finely
  • ½ x fresh chilli – chop finely
  • 4 stalks x spring onions – slice finely
  • ½ cup x tap water
  • 2 x aubergines
  • 800g x lamb neck steaks
  • 1 tbsp x garam masala
  • 1 tbsp x pistachios – chop finely
  • 1 tbsp x sesame seeds
  • 1 tbsp x cumin seeds
  • 120ml x yoghurt
  • 10g x fresh coriander – chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preheat oven to 180°C. Prepare all ingredients as indicated above. Put the kettle on to boil.

Step 2

To make the lemon pickle, place a small frying pan on high heat. Cut the lemons in half and slice very finely. When the pan is very hot, add a little glug of olive oil, the mustard seeds, turmeric and chilli flakes. Stir for about 10 seconds (the mustard seeds will start popping) and then add the lemon slices. Pan fry for no longer than another 10 seconds, then transfer to a bowl and set aside.

Step 3

Place a saucepan on medium to high heat. Add the tomatoes, fresh chilli, spring onions, lemon pickle and tap water (see quantity above). Season to taste. When it starts to boil gently turn the heat down to low and leave to simmer for about 15 to 20 minutes.

Step 4

Cut each aubergine into 8 wedges lengthways. Lay them on a baking tray and drizzle with olive oil, freshly ground salt and pepper. Bake in the oven for about 15 minutes (turning half way through the cooking time) until they are lightly browned and soft.

Step 5

Cut the lamb into cubes (2cm) then toss with salt, pepper and garam masala. Place a large frying pan on medium high heat. When hot, add the lamb cubes and pan fry for about 5 minutes until nice and brown but still pink inside. Remove and set aside.

Step 6

Place a small frying pan or saucepan on medium to high heat. Add the pistachios, sesame seeds and cumin seeds to the pan and stir seeds until browned – no more than 2 minutes.

Step 7

To serve, divide the lamb and aubergine between the plates. Top with the tomato sauce. Add a dollop of yoghurt on the side and scatter with pistachio mix and chopped coriander.