Spice Crusted Lamb

4 cherry tomatoes
1 tbs ground cumin
2 cloves garlic, crushed
3 tsp minced chili
45 red chilies, finely chopped
2 tbs coriander, chopped
4 extra trim lamb
1 lemon, juiced
100g green beans
Salt and pepper

How to cook:

1.        Preheat oven to 200°C. Season tomatoes with salt and pepper and place on a tray lined with baking paper. Roast for 10 minutes or till soft.

2.        Combine cumin, garlic, chili, red chili, and fresh coriander. Coat lamb steak in the spice mixture.

3.        Heat a frypan to medium high heat and seal each steak. Transfer to a tray lined with baking paper and roast for 5-7 minutes. Squeeze lemon juice over steaks and serve with roasted tomatoes and steamed green beans.

Tomato, Ginger, and Cardamon Lamb

200g lean lamb steaks
1 lemon, juiced
cooking oil spray
1 onion, sliced
1 tsp cardamom seeds
2 tsp minced ginger
1 tbs minced chili
3 cloves garlic
500 ml chicken stock
400g can tomatoes, chopped
½ tsp turmeric
2 tbs chopped parsley

How to cook:

1.       Combine chicken with lemon juice and season with salt and pepper.

2.       Heat a large saucepan to medium heat and spray with cooking oil. Add onions and fry till soft. Stir in cardamom seeds, ginger, chili, and garlic. Add lamb and cook in spices till lightly browned.

3.       Pour in stock, tomatoes, and turmeric. Reduce heat and simmer for 30 minutes till tender. Stir in chopped parsley and serve with steamed rice.

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