This is a mouth-watering lamb starter with an easy-to-prepare side dip. Canola oil helps bind the marinade’s flavours and its high heat tolerance is a great match for a hot grill.
Serves: 3-4 persons
Preparation time: 30-35 minutes
Cooking time: 20-25 minutes
Ingredients:
Lamb
1/4 cup mint leaves
1 tsp coriander seeds
1/2 tsp ground mustard seeds
2 cloves garlic
pinch salt
2 Tbsp hung yogurt
4 Tbsp canola oil
12 lamb fillets, each about 50 g (preferably from shoulders)
1 tsp green papaya paste (optional)
Dip
150 g white kidney (cannellini) beans
1 clove garlic, crushed
2 Tbsp lemon juice
pinch salt
1/2 Tbsp black pepper powder
1-2 green chillies, de-seeded and chopped
2 Tbsp hung yogurt
Instructions: