Indian Mini Roasts

1 cup plain yoghurt

1/3 cup tikka masala curry paste

2 tblspns finely chopped fresh coriander

1 tspn salt

4 lamb mini roasts

Extra 1 tblspn tikka masala curry paste

1 tblspn oil

1 x 800g piece Jap pumpkin

4 medium parsnips

Extra 1 tblspn oil

Steamed basmati rice and minted yoghurt to serve

Extra fresh coriander to garnish

  • Combine the yoghurt, curry paste, coriander and salt in a large bowl; mix well. Using a sharp knife, score top of lamb in crisscross pattern.
  • Add lamb to yoghurt mixture; rub mixture into cuts. Cover; refrigerate for several hours or overnight.
  • Combine extra paste and oil in a large bowl. Cut pumpkin into eight wedges. Peel parsnips; cut into wedges. Add pumpkin and parsnips to paste mixture; toss to coat. Put vegetables in a large baking paper lined baking dish.
  • Cook the vegetables in a hot oven, 200 C for 10 minutes.
  • Meanwhile, heat extra oil in a large, flameproof baking dish on stove-top. Add lamb; cook until brown on both sides.
  • Add lamb to the oven with vegetables; cook for a further 40 minutes or until lamb is cooked as desired and vegetables are tender. Cover lamb with foil; stand for 10 minutes before serving.
  • Serve lamb with rice, vegetables and minted yoghurt; garnish with extra fresh coriander.
  • Serves 8

Taken from pg 62 Woman’s Day, May 31 2004

Posted in: All Recipes

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