CHILLI LAMB PAPAYA AND AVOCADO

While frequently known as papaw or pawpaw locally and elsewhere in the world, the correct name for this luscious, juicy, sweet tropical fruit is in fact papaya.

750g lamb eye of loin

2 teaspoons chilli powder

2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ground ginger 1 small (500g) papaya, chopped 1 large (320g) avocado, chopped

1 medium (170g) red onion, chopped finely

2 small fresh red chillies, seeded, chopped finely

2 tablespoons lime juice

1 tablespoon chopped fresh coriander leaves 1/2 long loaf Turkish pide

Coat lamb with combined spices in large bowl; cover, refrigerate 30 minutes. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]

Cook lamb, uncovered, in heated oiled pan until browned all over and cooked as desired. Cover lamb, stand 5 minutes; slice thinly.

Combine papaya, avocado, onion, chilli, juice and coriander in large bowl. Quarter pide; split each piece horizontally, toast both sides. Serve sliced lamb with fruit mixture and toast.

SERVES 4 TO 6

Opposite above Sausages with herbed risotto Opposite Grilled lamb pizza with rosemary vinaigrette Above Chilli lamb, papaya and avocado.

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