Spiced lamb salad with mango dressing.
First get your spices sorted: I recommend making a larger amount and keeping in a screw top jar, to save labour next time to make this delicious dish!
2 tbs. ground cumin
2 tbs ground coriander
1 tbs ground turmeric
1 tsp hot paprika
2 tsp garlic salt
1lb loin of lamb or lamb cutlets
1 medium red and one yellow capsicum, sliced thinly.
1 onion, sliced thinly
2 medium avocados, sliced thinly.
Lettuce and coriander leaves
8 ozs canned mango puree
Juice of a lime
- Simply mix the ingredients in a screw-top jar, shake and serve.
- Place the lamb in a bowl with as much of the spice mix as you would like to use, for personal preference. Keep the rest for another time. Roll until all sides are covered, leave for 30 minutes up to overnight.
- Cook the lamb in shallow oil until browned all over and to the pinkness you prefer. Rest 5 minutes then slice thinly.
- Mix the lamb with the red, green or yellow peppers, avocado, lettuce, onion and coriander, drizzle with dressing and serve.
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