Ingredients
- 2 Tablespoons Garam Masala
- 2 Tablespoons olive or vegetable oil
Directions
Ingredients
- 2 cups chicken stock
- 10 garlic cloves
- 1 generous teaspoon of tamarind paste
- 8 dried figs, chopped into eighths
- ¼ cup of honey
- ¾ teaspoon ground pepper, or to taste
Directions
Bring stock, garlic and tamarind paste to a simmer, and cook until garlic is soft, about 40 minutes. Strain through a medium sieve, pressing through garlic and tamarind. Add the remaining ingredients and heat through.
Broil the lamb or roast at 350 for 10-20 minutes, being careful not to overcook. If using a meat thermometer, remove when internal temperature reaches 145 degrees for medium rare. (If using tenderloins, cooking time may be even shorter so watch them carefully!)
Serve with Tamarind-Fig Sauce; rice or couscous make a nice side dish.