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🍽️ Indian-style Lamb Medallions with Fresh Vegetable Yogurt Dip

376 kcal · 30 min · 4 servings

Ingredients

• 2 flesh tomatoes
• 0.5 cucumber
• 500 g plain yogurt
• 1 tsp freshly chopped mint
• 1 tsp freshly chopped coriander
• 0.5 tsp ground cumin
• salt
• pepper (from the mill)
• lemon juice
• 700 g lamb loin fillet (kitchen-ready, boneless)
• 1.5 cm fresh ginger
• 1 tomato
• 2 tbsp vegetable oil
• 2 tsp garam masala
• 0.5 tsp chili powder
• 1 pinch nutmeg
• 1 pinch ground cumin
• 1 tbsp lemon juice

Instructions

1. 1. Thoroughly wash the tomatoes and the cucumber under running water.
2. 2. Remove the hard stem area and the seeds from the tomatoes.
3. 3. Cut the soft flesh of the tomatoes into thin strips.
4. 4. Peel the cucumber completely, removing all of its skin.
5. 5. Cut the peeled cucumber in half lengthwise.
6. 6. Scoop out the seeds from the inside of the cucumber halves.
7. 7. Cut the deseeded cucumber flesh into small cubes.
8. 8. Mix the yogurt with the fresh herbs.
9. 9. Set aside the prepared tomato strips and cucumber cubes.
10. 10. Stir the tomatoes and cucumbers into the yogurt mixture.
11. 11. Season the mixture with cumin, salt, and pepper to taste.
12. 12. Add a splash of lemon juice and stir well.
13. 13. Place the finished dip in the refrigerator for later use.
14. 14. Rinse the piece of meat under cold water.
15. 15. Pat the meat completely dry with a kitchen towel.
16. 16. Cut the meat into slices approximately 1.5 centimeters thick.
17. 17. Peel the ginger root using a peeler or a knife.
18. 18. Finely chop the peeled ginger.
19. 19. Pour boiling water over the tomato to blanch it (cook briefly in boiling water).
20. 20. Immediately plunge the hot tomato into cold water to stop the cooking process.
21. 21. Peel the loosened skin off the tomato.
22. 22. Cut the peeled tomato into four quarters.
23. 23. Remove the seeds from the tomato quarters.
24. 24. Cut the remaining flesh into very small cubes.
25. 25. Add the oil to a pot and heat it.
26. 26. Add the chopped ginger and the spices to the hot oil.
27. 27. Sauté the spice mixture briefly until fragrant.
28. 28. Add the fine tomato cubes to the pot.
29. 29. Add the lemon juice.
30. 30. Let the marinade simmer for about 5 minutes while stirring constantly.
31. 31. Coat the meat medallions completely with the warm marinade.
32. 32. Let the meat marinate for about 30 minutes.
33. 33. Preheat the grill to the desired temperature.
34. 34. Place the marinated meat pieces on the hot grill grate.
35. 35. Grill the meat for about 8 minutes.
36. 36. Turn the meat pieces several times during grilling.
37. 37. Brush the meat repeatedly with the remaining marinade.
38. 38. Remove the grilled meat from the grill.
39. 39. Place a portion of the cold yogurt dip on a plate.
40. 40. Place the warm meat medallions next to the dip.
41. 41. Serve the dish as desired with rice and green peas.

Nutrition per serving

• kcal: 376
• Protein: 43 g · Fett/Fat: 17 g · Carbs: 12 g