Spiced yoghurt and herb lamb recipe
Feed a crowd with this tasty lamb neck fillet marinated in cumin and ginger and charred over hot BBQ coals. A tomato, mint and onion salad is good on the side.
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Cooking tools:
- Food processor
- Grill
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Dish
- Mixing bowl
- Serving platter
- Plate
Ingredients
- 250ml natural yoghurt
- a large bunch coriander chopped (including stems)
- 2 cloves garlic chopped
- 4 green chillies chopped
- a large piece root ginger peeled and chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 kg lamb neck fillets trimmed of excess fat
- 2 tomatoes chopped
- ½ onion thinly sliced
- a small bunch mint shredded
- 8 serve chapatis or flatbreads
- to serve natural yoghurt
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