Ingredients
- 200 grams Chickpeas, Cooked
- 3 tbsp Rapeseed oil or Mustard oil
- 3 Cloves
- 1 Bay leaves
- 2 Black cardamom
- 1 tsp cumin seeds
- ½ tsp onion seeds
- 200 grams Onions, sliced
- 15 grams Ginger-garlic paste
- 1 Tsp Coriander powder
- 1 Tsp Red chilli powder
- 1 Tsp Cumin powder
- 1 Tsp Salt
- 200 grams Tomatoes, chopped
- 100 gm Baby spinach
- 4 Lamb rumps, 150-180Gm each
- 2 Tbsp Coriander leaves, chopped
- ½ Tsp Garam masala (Bengali)
To finish:
- 2 tbsp of mixed spices – coriander seeds, cumin seeds, sesame seeds, black pepper
- 1 tbsp dijon mustard
- Rocket cress for garnish
Method
In a deep pan heat oil and sauté cloves, bay leaf & black cardamom.
Add sliced onions and sauté till translucent, add ginger-garlic paste and cook well.
Add dried powdered spices, tomatoes and 100 ml water to cover the mixture, add chickpeas and simmer. Add the spinach and coriander leaves at the end and adjust the salt – if required.
In a hot pan, add a table spoon of oil and seal the lamb rump from all sides.
Brush the rump with Dijon mustard paste and roll it over crackled-pounded spices.
Roast in pre-heated oven at 200C for 4-6 minutes and remove & rest covered with a foil.
Place chickpeas and sit rump on top garnished with rocket cress. Serve hot with bread.
Ingredients
- 200 grams Chickpeas, Cooked
- 3 tbsp Rapeseed oil or Mustard oil
- 3 Cloves
- 1 Bay leaves
- 2 Black cardamom
- 1 tsp cumin seeds
- ½ tsp onion seeds
- 200 grams Onions, sliced
- 15 grams Ginger-garlic paste
- 1 Tsp Coriander powder
- 1 Tsp Red chilli powder
- 1 Tsp Cumin powder
- 1 Tsp Salt
- 200 grams Tomatoes, chopped
- 100 gm Baby spinach
- 4 Lamb rumps, 150-180Gm each
- 2 Tbsp Coriander leaves, chopped
- ½ Tsp Garam masala (Bengali)
To finish:
- 2 tbsp of mixed spices – coriander seeds, cumin seeds, sesame seeds, black pepper
- 1 tbsp dijon mustard
- Rocket cress for garnish
Method
In a deep pan heat oil and sauté cloves, bay leaf & black cardamom.
Add sliced onions and sauté till translucent, add ginger-garlic paste and cook well.
Add dried powdered spices, tomatoes and 100 ml water to cover the mixture, add chickpeas and simmer. Add the spinach and coriander leaves at the end and adjust the salt – if required.
In a hot pan, add a table spoon of oil and seal the lamb rump from all sides.
Brush the rump with Dijon mustard paste and roll it over crackled-pounded spices.
Roast in pre-heated oven at 200C for 4-6 minutes and remove & rest covered with a foil.
Place chickpeas and sit rump on top garnished with rocket cress. Serve hot with bread.
