Braaied lamb with tamarind and turmeric tomatoes – Food & Home Magazine
Braaied lamb with tamarind and turmeric tomatoes. Lamb on the braai served with fried tomatoes with tamarind and turmeric.
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- Serving platter
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Ingredients
- 1 1/2 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
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