Braaied lamb with tamarind and turmeric tomatoes

Braaied lamb with tamarind and turmeric tomatoes

Tender lamb leg with a side of fried tomatoes.

PREP TIME 20 minutes | COOK TIME 45 minutes | SERVES 6 

INGREDIENTS 

• 1.5 kg boned and butterflied leg of lamb, trimmed of excess fat
• 2 tbsp olive oil
• freekeh and rocket leaves, to serve

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, to serve

METHOD

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

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

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.

Tamarind and turmeric tomatoes

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

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.

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.

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

SERVE with freekeh and rocket.

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.

Print Recipe

Braaied lamb with tamarind and turmeric tomatoes

Serves: 6

Prep Time: 20 minutes – Cooking Time: 45 minutes

Ingredients

• 1.5 kg boned and butterflied leg of lamb, trimmed of excess fat
• 2 tbsp olive oil
• freekeh and rocket (arugula) leaves, to serve
• 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, to serve

Instructions

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.

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 rocket.

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

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Lamb rataouille with pesto dressing

Feature image: Aremedia