You are here: London Confidential › Food & Drink › Food For Thought.
Tamarind, the first Indian restaurant in the UK to be awarded a Michelin star, is one of only five Indian restaurants in the UK and Europe to hold this prestigious award. Head chef Alfred Prasad's cuisine is known for his creativity and panche with traditional Indian flavours and is touted by foodies for pushing boundaries. Now you can enjoy some of Tamarind's delicious offerings right in your own kitchen.
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 4
Ingredients:
1 rack of lamb
2 tablespoons Olive oil
¼ teaspoon Turmeric powder
2 garlic cloves, chopped
¼ teaspoon chilli powder
1 lemon
sea salt and freshly ground pepper
For the salad:
50g wild rocket, stalks removed
50g watercress
150g cherry tomatoes, quartered
2 tablespoons extra virgin olive oil
sea salt
Method:
Suggested wine: La Fleur Pomeaux, Pomerol 2004, a soft, easy to drink, fruity wine with notes of sweet cherry and caramel that compliment the flavours of the grilled lamb cutlets.
Tasty tip: Got some left over? It would be perfect to refrigerate (for up to 2 days) Slice or shred the grilled lamb cutlets, toss with a dollop of butter and use either as a filling for a grilled sandwich or for a wrap.
To read more recipes, please click here
Like what you see? Enter your email to sign up for our newsletters which are chock-a-block with more great reviews, news, deals and savings.
Hi there, I love Cambodian food and often visit Lemongrass restaurant in Camden London. I would…
Read moreActually, it was Horton Jupiter that had the first one. Kerstin wanted to make extra money on the…
Read moreWhoops - Zeren Wilson reckons he was actually first with his review of 10 - as dated here…
Read moreRodizio Preto is the only "Churrascaria" that recreates the true "Spirit of Brazil" in London. The…
Read more