This dish is simply delicious. A lovely alternative to a traditional curry, sophisticated enough for a dinner party yet straight forward with only 15 minutes prep required.

Serves 2.


For the lamb⠀

  • 1 tsp curry power⠀
  • 1/2 tsp ground cumin⠀
  • 1/2 tsp ground coriander⠀
  • 450-600g Rack of lamb – allowing 3-4 cutlets per person⠀
  • 2 tbsp Tims Dairy Greek Style Natural Yogurt
  • Juice of half a lemon⠀
  • 1 tbsp oil⠀

For the Masala Potatoes

  • 500g potatoes peeled and cubed⠀
  • 2 garlic cloves crushed⠀
  • 3 tsp curry powder⠀
  • 1 jarred peppers sliced⠀
  • 1 onion chopped⠀
  • 250g spinach⠀
  • 1 tbsp mango chutney⠀
  • 1/2 red chilli sliced⠀

For the Okra⠀

  • 180g okra⠀
  • 1 shallot finely chopped⠀
  • 1/2 red chilli sliced⠀
  • 1/2 tsp ground cumin⠀
  • 1/2 tsp ground coriander⠀


Mix together all the ingredients for the lamb in a bowl and set aside to marinate.⠀

For the potatoes soften the onion in a lug of oil before adding the potatoes, garlic & curry powder. Stir over a medium heat for a few minutes so the onions and potatoes start to colour then add the mango chutney and pepper.⠀

Make sure the potatoes don’t stick by adding adding a little water. This will also help the potatoes steam cook. Cook for 30-35 minutes until the potatoes are cooked through. Stir through the spinach and chilli and set aside.⠀

For the Okra soften the shallot in a lug of oil before adding the Okra and all the other ingredients. Cook for 5 minutes stirring a few times.⠀

Heat an oiled griddle pan and and sear the lamb on each side before putting the pan in the oven for 8-10 minutes for medium rare meat. Rest for 5-10 minutes under foil.⠀

Slice the rack and serve with the Okra, potatoes and sprinkle with the obligatory coriander leaves!



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