New Zealand - Honeyed Kiwifruit Lamb |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These little treasures sound wonderful. Please Note: Prep time: does not include 2 - 6 hours marinating time. Ingredients:
600 g lamb, lean, trim (rump, leg steaks, cut in thin strips) |
2 limes, juiced (or lemons) |
2 garlic cloves, peeled and crushed |
2 kiwi fruits, peeled and thinly sliced |
1 tablespoon liquid honey |
140 g walnuts |
2 limes, juice of |
485 g pear halves, drained, chopped |
1/2 cucumber, seeds removed, thinly sliced |
4 kiwi fruits, peeled, thinly sliced |
2 tablespoons mint, fresh, chopped |
1 red onion, finely diced |
2 tablespoons coriander, fresh chopped |
1 teaspoon curry powder |
125 ml yoghurt, plain |
12 pappadams (1 packet restaurant size) |
Directions:
1. Mix together the lime juice, kiwifruit, honey, and garlic, add the lamb and marinate 2 - 6 hours.
2. Make the salsa by combining the walnuts, lime juice, pears, cucumber, kiwifruit, red onion and herbs, season with salt and pepper to taste.
3. Fry the curry powder in a little oil until fragrant, add the lamb and sauté until golden but still pink inside (3 - 5 minutes). Let rest in a warm place 5 minutes.
4. To Serve: Allow 2 poppadums per person.
5. Layer poppadums with equal quantities of pear salsa and lamb, drizzle with a little of the kiwifruit pan juices and some natural yoghurt.
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