Spiced Lamb Neck Fillet on a Watercress Masala

Masala

• 1 tbsp rapeseed oil 
• 1 tsp cumin seeds
• 1tsp black peppercorns
• 1 onion, finely diced
• 1 tsp salt
• 1 tsp turmeric
• 3 cloves garlic, finely chopped
• 2 tbsp fresh ginger, grated
• 2 tomatoes, pureed
• 1 tsp chilli powder
• 1 tsp coriander seeds, crushed
• 1 or 2 green chillies, chopped
• 2 tbsp yoghurt
• 100ml water
• 150g watercress
• 2 tsp garam masala

Tandoori Neck Fillets

• 4 Lamb neck fillets
• 1 tsp Kashmiri chilli powder
• 1 tbsp rapeseed oil
• ½ tsp salt
• Juice of ½ lemon
• 1 tsp kasoori methi
• 1 tsp garam masala

Method

Masala

1. Heat oil in a pan and add cumin seeds and peppercorns. Once fragrant add onion and cook until golden brown (20 mins).
2. Add the garlic, and cook together for a few minutes.
3. Stir in the puréed tomatoes, ginger, turmeric, chilli powder, crushed coriander seeds, salt and green chilli. Cook until the tomatoes break down to a pulp this will take abour 5-10 minutes.
4. Mix the yoghurt and water and pour into the pan. Replace lid and cook covered for 5 minutes.
5. Remove the lid and add the washed and chopped watercress and stir into the sauce. Leave to cook for a few more minutes, stirring occasionally.
6. Remove from the heat and using a hand blender blitz the sauce until smooth.

Tandoori Neck Fillet

1. Mix together the chilli, oil, salt, lemon juice, kasoori methi and garam masala
2. Coat the neck fillets and leave for 30 minutes.
3. Heat the oven to 180ºC.
4. Heat up a griddle pan on high and sear the neck all over to brown.
5. Put the fillets on a tray and cook in the oven for 7 minutes (pink) 10-12 minutes (well done).
6. Remove and leave them to rest for 10 minutes.
7. Slice and serve on top of the hot masala. Serve with a fragrant basmati rice or masala mash.