Spicy lamb rump steaks

Serves: 4
Ingredients
Lamb rump steak 400 gm
Mauritian spices 20 gm
Olive oil 8 ml
Sweet potato 250 gm
Lemon ½ pc
For the Mauritian spices:
Ginger, chopped 5 gm
Garlic, chopped 10 gm
Olive oil 50 ml
Salt 10 gm
Turmeric 5 gm
Curry powder 5 gm
Chilli flakes 4 gm
Garam masala 5 gm
For the garam masala:
Black pepper 500 gm
Aniseed 100 gm
Cardamom 50 gm
Ginger powder 50 gm
Nutmeg 5 gm
Clove 50 gm
Star anise 3 gm
Cumin 200 gm
Cinnamon stick 8 gm
Coriander seed 50 gm
Method
Grind all the ingredients for the garam masala in a blender and set aside.
Mix all the ingredients together for the Mauritian spices.
Wrap the sweet potato with foil and bake it for 20 minutes at 180°C.
Slice the rump and marinate with the Mauritian spices. Grill on both sides (either on charcoal or open fire), till tender and done.
Serve with baked sweet potato and a lemon wedge.