• What better pairing than tender leg of lamb with bold tamarind and turmeric tomatoes? This dish is perfect for your next weekend braai or laid-back Sunday lunch with the family. Complete the dish with nutty freekeh and a fresh rocket salad.

    Braaied lamb with tamarind and turmeric tomatoes

    Braai
    By Jezza-Rae Larsen Serves: 6
    Prep Time: 20 minutes Cooking Time: 45 minutes Total Time: 1 hour 5 minutes

    Ingredients

    • For the lamb
    • 1.5 kg boned and butterflied leg of lamb, trimmed of excess fat
    • 2 tbsp olive oil
    • For the 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, for garnish
    • To serve
    • Freekeh and fresh rocket leaves

    Instructions

    For the lamb

    1

    HEAT a lightly oiled covered braai over medium high heat. Drizzle lamb with oil; season with salt and pepper.

    2

    COOK lamb on braai for 5 minutes on each side or until well browned.

    3

    PLACE lamb in a flameproof roasting pan on the braai; close lid, then cook over indirect heat for 20 minutes for medium or until cooked to your liking. Remove from heat; rest, covered loosely with foil, for 10 minutes.

    For the tamarind and turmeric tomatoes

    4

    HEAT oil in a large frying pan over medium heat; cook mustard and cumin seeds, stirring, until popping and fragrant.

    5

    ADD chilli flakes, garlic and curry leaves; cook, stirring, for 30 seconds, stir through turmeric and tomatoes; cook, stirring, for 3 minutes or until starting to soften.

    6

    ADD tamarind, sugar and ¼ cup of water; season well with salt. Cook for a further 4 minutes, stirring occasionally, or until tomatoes are just tender but not broken down.

    7

    PLACE lamb on a serving platter; top with tamarind and turmeric tomatoes and extra fried curry leaves.

    8

    SERVE with freekeh and fresh rocket.

    Notes

    FOOD TEAM TIP: If you prefer, you could serve this recipe with barley or rice instead of the freekeh. While we’ve used a braai here to cook the lamb, you could roast it in the oven instead if you prefer. Brown the lamb first in a chargrill pan then finish it off in a 200ºC oven.

    Made this braaied lamb with tamarind and turmeric tomatoes? Tag us @foodandhomesa #cookingwithFH on Instagram

    Also See: Pork dumplings

    Pork Dumplings

    Feature image credit: Pexels