Braaied lamb with tamarind and turmeric tomatoes – Food & Home Magazine

Ingredients

• 1.5 kg boned and butterflied leg of lamb, trimmed of excess fat
• 2 tbsp olive oil
• freekeh and rocket (arugula) leaves, to serve
• ***Tamarind and turmeric tomatoes
• ¼ cup vegetable oil
• 2 tsp mustard seeds
• 2 tsp cumin seeds
• 1 tsp chilli flakes
• 2 garlic cloves, sliced
• ⅓ cup fresh curry leaves, plus extra
• 2 tsp turmeric
• 500 g small ripe roma tomatoes, halved
• 500 g baby truss tomatoes
• 2 tbsp tamarind puree
• 2 tbsp brown sugar
• fried curry leaf sprigs, to serve