The spice and herb combinations that flavour Indian food are some of my favourites and here I've used good old-fashioned curry powder to jazz up lean New Zealand lamb. This salad is best served with well-rested but hot lamb, and with the salad lightly chilled.

Ingredients

• grated rind 1 orange
• ¼ cup olive oil
• 1-2 tblsp your favourite curry powder
• 3-4 lamb strip loins

Mango Salad

• 2 poppadoms
• 1 ripe mango, peeled and sliced or diced
• 130 gram packet rocket leaves, rinsed
• 1 red onion, peeled and finely sliced
• ½ cup toasted cashew nuts

Black Mustard Seed Dressing

• ¼ cup olive oil
• 2 tsp black mustard seeds
• 2 green chillies, deseeded and diced
• 2 tblsp wine or cider vinegar
• 1 tsp honey
• 2 tsp prepared mustard

Method

1. Mix together the orange rind, olive oil and curry powder in a resealable bag. Add the lamb and massage in the marinade. Refrigerate for 2-3 hours or leave overnight.
2. Barbecue or pan fry the lamb over a moderately high heat for about 7-10 minutes, turning occasionally until well browned. Set aside on a plate white tossing the salad ingredients together.
3. Place the poppadoms in the microwave and cook on high power for 1 minutes or until crisp. Break into pieces.
4. In a large bowl, toss together the mango, rocket, onion, cashews and poppadoms and pile evenly onto 4 plates. Slice the lamb thickly and divide evenly among the plates. Scatter over coriander or parsley leaves and dress with the Black Mustard Seed Dressing just before serving. Accompany with warm naan bread if wished.

Black Mustard Seed Dressing

1. Heat the oil in a small saucepan or frying pan and when hot add the black mustard seeds. When the seeds have finished popping, remove the pan from the heat, and stir in the deseeded and diced chillies. Allow the oil to cool before stirring in the vinegar, honey and mustard. Season with salt and pepper.