- Lamb leg
- 1 black mustard seeds
- 1 ATLAS Indian lamb marinade
- 1 turmeric sachet
- 1 lemon
- 2 cucumbers
- 2 Dutch cream potatoes
- 1 tomato
- 1 red onion*
- 1 long red chilli
- 1 coriander bunch*
Pantry staples: Salt, cooking oil, black pepper
Allergens: Garlic, onion
Specialised equipment: Char grill pan or barbecue (optional), skewers (optional)
Chef's note: While potatoes were introduced into India by the Portuguese, they were popularised by the British. The British East India Trading Company offered free seed potatoes, financial incentives and even held potato growing competitions to popularise farming and consumption of the humble potato.
* Use half of the onion provided.
* Coriander is to be split across various other dishes so please read each recipe carefully.
1. Marinate the lamb
Read the recipe carefully before you begin. Preheat the oven to 210C fan forced. Preheat a char grill pan or barbecue over high heat. Cut the lamb into 1.5cm thick strips. Place the lamb into a bowl and add the marinade. Using your hands, coat the lamb pieces with the marinade and set aside while you prepare the remaining ingredients.
2. Prepare the remaining ingredients
Bring a saucepan of salted water to the boil. Wash the vegetables. Peel and cut the potato into large pieces, roughly a 3cm dice. Dice the tomato and cucumber. Very finely dice the onion*. Cut the lemon into wedges. Finely chop 1 teaspoon per person of the coriander stems*. Pick some of the coriander leaves. Thinly slice the chilli (remove seeds if you prefer less heat).
3. Parboil the potatoes
Add the potatoes to the salted water and parboil for 10 minutes or until soft. Strain and set aside.
4. Cook the Bombay potato spices
In the same saucepan, heat a splash of oil over medium-high heat. Once hot, add the turmeric, chilli to taste and the mustard seeds. Be careful as the mustard seeds will pop, so cover the pan with a lid and cook for 10 seconds. Remove the lid and add the potatoes. Stir to coat the potatoes in the spices. Place the potatoes on a lined baking tray and into the oven for 8 minutes to crisp. Remove and stir in the coriander stems, season to taste.
5. Make the lamb skewers (optional)
Line up the lamb strips side by side like a ladder. Thread two skewers through, one on either side of the lamb. Repeat for each serving.
6. Cook the lamb skewers
Lightly oil the lamb skewer then place on the char grill pan or barbecue (or frying pan) and cook for 4 minutes on each side or until cooked to your liking. If you don’t have skewers, you can cook the lamb for 2 minutes on each side.
7. Make the salad
Meanwhile, combine the tomato, cucumber, onion and coriander leaves. Season with lemon and salt to taste.
8. To serve
Divide the lamb skewers, Bombay potatoes and salad between serving plates.