Middle Eastern Lamb and Swede Mash

Ingredients

1 Tbs garam masala
2 tsp smoked paprika
1/4 tsp ground cloves
1 garlic clove, crushed
2 tsp finely grated lemon rind
2 tbs extra virgin olive oil
4 lamb forequarter chops
1 kg swede, peeled, chopped
500 g Carisma potatoes, peeled, chopped
60 g butter, chopped
1/3 cup (80mL) milk
Pomegranate seeds, to serve
Flat-leaf parsley leaves, to serve
Greek-style yoghurt, to serve

Method

Combine the garam masala, paprika, cloves, garlic, lemon rind and oil in a shallow bowl. Add the lamb and turn to coat. Set aside for 10 minutes to develop the flavours.

Meanwhile, place the Swede and potato in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 15 minutes or until tender. Drain. Return Swede mixture to the saucepan with the butter and milk. Use a stick blender to carefully blend until just smooth. Season. Cover to keep warm.

Preheat a barbeque grill or chargrill on high. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Divide the Swede mixture among serving plates. Top with the lamb, pomegranate seeds and parsley. Serve with yoghurt.

Credits: Coles

Photo Credits: Coles