• 1 PGI Welsh Lamb eye of loin fillet
• ½ tsp crushed coriander seeds
• ½ tsp fennel seeds
• ½ tsp coarse ground black pepper
• 1 tbsp oil
• Small knob of butter
• Pinch of salt
For the dahl
• 400g red lentils, rinsed
• 2 tsp turmeric
• 25g butter
• 2 tbsp cumin seeds
• 2 tbsp garam masala
• ½ tbsp oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 green chilli, finely chopped
• Chapatis, to serve
• Small carton of natural yogurt
• ½ tsp turmeric
• Handful of fresh coriander, chopped
Mix together the seeds and black pepper and spread on a plate. Roll the lamb loin in the spices and leave to stand while you make the dahl.
Place the lentils in a saucepan, cover with water (to approximately 4cm above the lentils), bring to the boil and simmer gently. Add the turmeric and butter, stir, and cook covered until the lentils have softened.
While the lentils are cooking, place the cumin seeds in a pan and dry fry for a few mins. Remove the seeds from the pan. Using the same pan, add the oil and lightly fry the onion, garlic and chilli for a few mins, then add the cumin seeds and garam masala. Stir into the cooked lentils.
In a separate pan, heat 1 tbsp of oil. Once hot, add the lamb and sear on all sides, making sure you don’t burn the spices. When seared, add the butter and continue cooking, spooning the melted butter over the lamb. Carefully cook for another 8 mins or place in a small roasting tin and pop it into a hot oven for 8 mins.
Allow the lamb to rest for at least 5 mins before carving into slices. Sprinkle over a pinch of salt.
To serve, warm the chapatis and stir the turmeric into the yogurt. Spoon the dahl into two bowls and top with the lamb slices, a spoonful of the yogurt and the coriander.