Recipe by French Terrine
This recipe is adapted from Guy Fieri's recipe on Food Network. When cooking any type of animal protein, my own personal preference is cook with bone in. I like to think that the oozing marrow from the bone adds richness and flavor. Guy's recipe included green beans, but we used our favorite veggie, cauliflower. Allow at least 4 hours for marinating. If you are refrigerating your lamb while marinating, allow to come to room to room temperature before grilling. Guy F. suggests 20 minutes. Often times, Indian recipes are served with rice. However, to be a little more carb smart, serving pureed cauliflower is a great alternative to starches like rice or potatoes.
- 3 1⁄2 lbs lamb shoulder blade steaks, bone in
- 1 tablespoon whole coriander seed
- 1 tablespoon whole cumin seed
- 3 cups plain yogurt
- 1 lime, juice and zest of
- 2 tablespoons smoked paprika
- 2 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
- 3 tablespoons minced garlic
- 2 onions, thick horizontal slices
- 3 limes, cut in half
- 1 head cauliflower, trimmed at base, green leaves removed
- 1⁄4 cup heavy cream
- salt and pepper
- nutmeg, freshly grated
- 1 1⁄4 cups cilantro leaves, roughly chopped
Directions See How It's Made
- Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. Allow to cool and then grind them in a coffee grinder that you have dedicated for grinding spices only.
- Combine the yogurt, lime juice and zest, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt and pepper, and garlic in a gallon sized zip-lock plastic bag.
- Pierce lamb steaks several times with a fork and then place in marinade, along with the onion slices and lime halves.
- Marinate at room temp for 4 hours, or refrigerate if marinating for a longer period of time.
- While lamb is marinating, prepare the pureed cauliflower. In a large covered saucepan, Steam a whole head of cauliflower in 1 inch of boiling water until crisp tender.
- Drain to remove as much moisture as possible.
- While still hot from steaming, puree in food processor, adding cream, and salt and pepper to taste and a few grates of whole nutmeg. Add in 1/4 cup of cilantro leaves and pulse until cilantro is just distributed throughout the cauliflower. Keep warm.
- Remove the lamb, onions, and lime halves from the bag and discard the marinade.
- Grill lamb over high heat until medium rare. Remove to a platter and tent with foil.
- Reduce heat to medium, then grill onion slices and lime halves until onions are tender and have caramelized.
- Plate the lamb steaks with onion slices, and sprinkle with remaining cilantro and juice from the charred limes. Serve pureed cauliflower on the side.