Cook: Sarah Todd's My Indian Kitchen

Sarah Todd’s experiences across India completely changed her perception of Indian cuisine. The dishes we know of here in Australia as “Indian” food (butter chicken…dhal makhani) are quite heavy and eaten a maximum of once a month if not less. They are celebration dishes. What Sarah came across was a diversity and wholesomeness to everyday food eaten in the home. These dishes, although not authentic, are a great representation of how fresh and light Indian cuisine can be.

LAMB & FENNEL with LEMON PICKLE,
green chilli & coriander salsa

You can’t beat the flavour combination of lamb and fennel except when you add my secret spice rub. Try this recipe the next time you’re entertaining guests for lunch.

prep time 10 mins

cook time 30 mins

Serves 4

tips Use a mandoline or V-slicer to cut fennel into thin slices. If you’re short on time use preserved lemon instead of making your own salsa. Substitute leftover lamb shoulder (recipe page 117) for lamb rack, if you like.

2 teaspoons secret masala (recipe page 21)

400g french-trimmed lamb rack (approximately
8 cutlets)

1 tablespoon extra virgin olive oil

1 fennel bulb, thinly sliced, fronds reserved (see tips)

2 green onions, thinly sliced

gluten-free bread, to serve

lemon pickle, green chilli & coriander salsa

¼ cup (60ml) extra virgin olive oil

2 fresh long green chillies, roughly chopped

2 tablespoons lemon achar pickle (recipe page 22), roughly chopped

¼ cup each mint leaves and coriander leaves

Preheat oven to 200°C.

Rub secret masala all over lamb; season. Heat oil in an ovenproof frying pan over high heat; cook lamb on all sides until browned (approximately 2 minutes each side).

Transfer pan to oven; roast
for medium (approximately 15-20 minutes) or until cooked to your liking. Rest lamb, loosely covered with foil
(10 minutes), before slicing into cutlets.

Meanwhile, to make lemon pickle, green chilli and coriander salsa: Place all ingredients in a food processor; pulse until roughly chopped. Season to taste.

To serve, arrange sliced fennel on serving plates; top with lamb, salsa, green onion and reserved fennel fronds. Serve with bread.

COCONUT RICE CREPES

With fewer calories and fats, I’ve included a gluten-free crepe with a rice flour and coconut milk base. Soft and warm, this crepe makes a delicious dessert. Top with fresh fruit or caramel and you are guaranteed to leave everyone smiling.

prep time 10 mins
(+ standing)

cook time 15 mins

makes 9

½ cup (60g) rice flour

⅓ cup (75g) caster sugar

1 teaspoon cardamom

½ cup (125ml) coconut milk

1 egg, lightly beaten

1 tablespoon vegetable oil

2 bananas, thinly sliced

125g fresh blackberries

395g can top ‘n’ fill caramel

gluten-free icing sugar,
to serve

Combine flour, sugar and cardamom in a medium bowl. Make a well in the centre. Gradually whisk in combined coconut milk, egg and ¼ cup (60ml) water; strain into a large jug. Stand crepe batter for 30 minutes.

Heat a crepe pan or a medium non-stick frying pan over high heat; brush with a little oil. Pour a ladle of the crepe batter into pan, tilting pan so batter coats the base evenly. Cook over low heat, loosening the edge with a spatula, until crepe is browned lightly
(1 minute). Turn crepe; brown other side (approximately
30 seconds). Remove from pan. Repeat with remaining batter, brushing with a little oil between batches.

To serve, fold crepes into quarters; arrange on serving plates with sliced banana and blackberries. Drizzle with caramel. Dust with icing sugar, just before serving.