Roasted Marinated Loin of Lamb in Indian Spices, Dhal, Chana Masala and Banana Raita.

The different parts of this recipe combine to make one delicious meal.


  • 6 racks of lamb (with 3/4 bones each)
  • 1 onion
  • 5 cloves of garlic
  • 2 inch piece of ginger
  • 1 lemon
  • for the marinade
  • 1 onion
  • blend the following
  • 5 cloves of garlic
  • 2 inch piece of ginger
  • 7 tblsp lemon juice
  • then add the following spices
  • ½ tbsp cumin
  • ½ tbsp garam masala
  • ½ tbsp ground coriander
  • ½ tsp turmeric
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp fresh ground pepper
  • 2 ½ tsp salt
  • ½ tsp cayenne pepper ( optional)
  • 8 fl oz olive oil
  • dahl
  • 200 g split red gram lentils
  • 1 green chilli (finely chopped)
  • bunch of fresh coriander
  • pinch of turmeric
  • salt
  • 100 g tomatoes (chopped)
  • masala chana – chickpeas
  • 225 g cups of dried chickpeas
  • 50 g tamarind pulp
  • 120 ml cup boiling water
  • 3 tblsp oil
  • 1 onion
  • ½ tsp cumin seeds
  • 2 garlic cloves (crushed)
  • 2.5cm/1 in piece root ginger (grated)
  • 1 green chilli (finely chopped)
  • 5 ml ground cumin
  • 5 ml ground coriander
  • 1.5ml ground turmeric
  • 2.50 ml tsp salt
  • 225 g tomatoes (skinned and chopped)
  • 2.5ml garam masala
  • chopped chillies / chopped onion (to garnish)
  • banana and yoghurt raita
  • 25 g approx. raisins or sultanas
  • 15 g blanched slivered almonds
  • 40 ml cream
  • 90 ml natural yoghurt
  • 40 ml sour cream
  • 1 honey
  • 2 firm ripe bananas
  • pinch salt
  • 3-4 green cardamom pods


  1. For the Lamb: Trim any excess fat off the meat. Ask your butcher to remove the small bones from each rack leaving just one on the end. Put the marinade in a large bowl and place the meat in the marinade, rubbing the marinade into all the meat. Leave covered in the fridge for 24 hours.
  2. Turn the meat every couple of hours to let the flavours infuse the meat. Seal the meat on a very hot pan for 1 to 2 minutes and move to a pre-heated oven at 180°C for 12 minutes approx. Cook for a little longer if you have a bigger piece of meat. When cooked, remove from the oven, keep warm and let rest for a 5 minutes before carving.
  3. For the Dahl:
  4. Place the lentils in a pot with 2½ cups of water and bring to the boil. Add the chopped green chilli, chopped tomatoes, pinch of turmeric and salt.
  5. Reduce the heat and simmer for 15 minutes. Heat the oil on a pan and add the cumin seeds and whole dried red chillies and fry for 2 minutes until the cumin seed starts to change colour. Add the cumin and red chillies to the Dahl and continue to simmer. The Dahl should have a thick fluid consistency. Adjust the seasoning and add chopped coriander before serving.
  6. For the Masala Chana – Chickpeas:
  7. Soak the Chickpeas in a large bowl with plenty of cold water and leave overnight. Drain and place in a large saucepan with double the volume of cold water. Bring to the boil. Skim water. Cover and simmer for 1 ½ to 2 hours until soft.
  8. Break up the tamarind and soak in boiling water for about 15 minutes. Rub tamarind through a sieve into a bowl discarding any stones
  9. Heat oil in a large saucepan and fry cumin seed for 2 minutes. Add Onion, Ginger, Garlic and Chill and fry for 5 minutes.
  10. Add Cumin, coriander, turmeric and salt and fry for 3 to 4 minutes. Add Tomatoes and Tamarind. Finally add the chickpeas and garam masala. Garnish with chillies and onion.
  11. For the Banana and Yoghurt Raita:
  12. Pour boiling water over sultanas, leave 10 minutes. Toast almonds under a grill (do not burn). Mix yoghurt, and creams and crushed cardamom seeds
  13. Add honey. Add the sultanas and toasted almonds. Remove the seeds from the cardamom pods and crush in a pestle and mortar and add to the yoghurt. Slice the bananas and season with a pinch of salt and add to the yoghurt base. Turn into a serving bowl and scatter the toasted almonds and chill for an hour.


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