This week I made Peri’s Spice Ladel South Indian Lamb. I marinated my lamb in advance with Peri’s simple marinade and fried my mix of lamb chops and rack in coconut oil.
The lamb was really tender and tasty. If I were making them again, which I undoubtedly will, is that I’d add a little more chilli powder.
I served the lamb with naan bread, some salad, cucumber raita and an Indian carrot salad from Jamie Oliver’s 30 minute meals:
Made with grated carrot, grated fresh ginger, toasted flaked almonds, ground cumin, fresh coriander and a splash of olive Poland seasoning.