Kelly Young is inspired by the flavours of India and Mexico.
Tandoori lamb with borani salad and baba ghanoush
4 lamb fillets
2 NZ garlic cloves, roughly chopped
1 onion, roughly chopped
½ cup Fresh 'n Fruity Greek Style Lite Yogurt
¼ tsp garam masala
¼ tsp ground coriander
¼ ground cumin
¼ tsp paprika
½ tsp chilli powder
Splash of Olivado High Heat Oil
1 In a mortar and pestle grind onion and garlic. Add 1 tbsp water to form a paste. Pour onion mix into a shallow dish and add the rest of the ingredients and mix well. Cover lamb fillets with marinade and refrigerate for at least two hours - overnight is the best.
2 Once marinated, remove from fridge to bring lamb up to room temperature. Preheat oven to 180ºC. Wipe excess marinade off lamb fillets. Heat a splash of oil in a medium-heat pan and sear both sides of lamb for 1-2 minutes until browned. Lightly spread with a tsp of marinade and place on an oven rack to finish for roughly 6-8 minutes. You want to cook the lamb to medium rare but timing depends on the size of the fillets.
