We love curries and I’m always keen to expand my repertoire, so I grabbed this at a secondhand bookstore. Bay Books are a trusted resource for reliable and easy-to-make recipes.
This book explains the common spices and chillies used in spicy cooking. It also describes other common ingredients and accompaniments, and encourages readers to experiment with new ones.
1/4 cup (60 ml/2 fl oz) olive oil
1/2 teaspoon garam masala
1/4 teaspoon cinnamon
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 cloves garlic, crushed
1 tablespoon grated lemon rind
1/2 cup (125 ml/4 fl oz) lemon juice
To make the marinade: Mix all the ingredients in a bowl. Coat the lamb with the marinade in a shallow bowl. Cover; refrigerate for at least 2 hours.
Preheat the oven to moderate 180°C (350°F/Gas 4). Remove the lamb from the dish, reserving the marinade. Heat the oil in a pan and brown the lamb. Transfer to a baking dish, cover with the marinade and cook in the oven for 15 minutes, or until the lamb is tender.
Add the water to the couscous in a heatproof bowl. Cover tightly; set aside for 3–5 minutes, until all the liquid has been absorbed. Add the butter. Thinly slice the lamb. Serve on the couscous, with the marinade juices spooned over.
How it played out
Lamb fillets cost a fortune—$44.50 a kilo—but you have to splurge sometimes. I bought 300 grams to make just over half a batch. I halved the ingredients for the marinade, which made plenty. Also halved the ingredients for finishing the lamb.
The roasting time was perfect. I let the couscous soak for 5 minutes, in a bowl covered by a small plate. Served with corn and roasted beets.
We love lamb, but rarely enjoy the luxury of the fillets (backstraps). This recipe as a perfect way to showcase this beautiful cut of meat.
I now have two delicious page-32 recipes for fillets. The other is spicy lamb backstrap. If you love lamb and can afford these cuts, I hope you can try both recipes.
P.S. Not a fan of lamb? I think this curry recipe could be made with beef or chicken strips.
Poor John and I have been travelling recently in West Africa and Vietnam. If you have time please check out my travel blog.