Ingredients

• 1 tablespoon peanut oil
• 2 garlic cloves, crushed
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• Salt & freshly ground black pepper
• 2 (about 420g) lamb eye of loin (backstraps)
• Natural yoghurt, to serve

Chickpea salsa

• 1 x 400g can chickpeas, rinsed, drained
• 1 x 250g punnet cherry tomatoes, quartered
• 1 ripe avocado, halved, stone removed, peeled, finely chopped
• 1 red onion, halved, finely chopped
• 1 Lebanese cucumber, ends trimmed, finely chopped
• 1/2 cup coarsely chopped fresh coriander
• 2 tablespoons fresh lemon juice
• Salt & freshly ground black pepper

Method

• Step 1 Combine the oil, garlic, ginger, cumin, ground coriander, cardamom, paprika and turmeric in a glass or ceramic dish. Season with salt and pepper. Add lamb and turn to coat in spice mixture. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
• Step 2 To make the chickpea salsa, combine the chickpeas, tomato, avocado, onion, cucumber, coriander and lemon juice in a medium bowl. Taste and season with salt and pepper.
• Step 3 Preheat a barbecue grill or chargrill pan on medium-high. Add the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Step 4 Thickly slice lamb across the grain. Spoon salsa among serving plates. Top with lamb and serve with yoghurt