Lamb Lovers Feast

Lamb Lovers Feast

Serves 2



1 For the Lamb:

2 Toast the seeds together in a dry pan over a medium to high heat until lightly browned and aromatic.

3 Grind the seeds in a pestle and mortar until they become a fine pow der. Add the ras el hanout along with a little oil and rub the rumps with the mix.

4 Leave the rumps to marinade for about 3 hours

5 The lamb will be cooked and finished closer to serving.

6 For the Smoked Aubergine:

7 Prick the aubergines all over with a fo rk . Heat a griddle pan over a high heat and lay the aubergine in. Griddle the aubergine until blackened and smoky. The aubergines may take up to 40 minutes to cook. Leave the cooked aubergines in a bowl to cool.

8 When cool cut the aubergines open and scrape out the flesh from the aubergine in to a food processor and blitz.

9 Mix in all of the remaining ingredients and season to taste.

10 For the Sweet Potatoes:

11 Cook the sweet potatoes in boiling water until just tender and then drain.

12 Spread the cooked and strained cylinders on to a tray and leave in the' fridge to air dry.

13 Cut the dried sweet potatoes in to cylinders.

14 Fry the sweet potato chips in a little hot oil turning regularly until browned all over.

15 For the Mini Lamb Koftas:

16 Place all of the ingredients apart from the oil in a bowl, season with salt and pepper and mix well. Roll the mix in to 4 sausage shapes and thread on to the cocktail sticks.

17 At the last minute, heat up a little oil in a pan over a medium to high heat. Fry the koftas until browned all over and cooked through. Leave in a warm place to rest.

18 For the Samosas:

19 Heat the oil in a large pan over a medium to high heat . When hot brown the shank all over.

20 In a separate pan heat up a little more oil and brown the onions and garlic . Add them to the pan with the shank and then add the spices.

21 Pour in enough stock to cover the shank a third of the way up.

22 Roast in your oven turning the shank every 20 minutes until it is falling off the bone (about 2 hours).

23 Carefully take out the shank and flake the meat from the bone. Put the gravy back on to the heat and reduce until it becomes a thick jus. Mix some of the jus through the flaked meat and add the tomato puree and some chopped coriander. Leave to cool completely.

24 Lay a piece of pastry on to your surface and cut in to long, thin strips about 6cm wide. Place a little of the cooled mix on to one end of the pastry and then fold a triangle shape over the mix. Keep folding the pastry over itself until you have made a samosa sealing with a little water.

25 Deep fry the samosas for about 2 minutes or until the pastry is browned and crisp. Remove the samosas to a clean piece of kitchen roll to drain excess oil.

26 Add some toasted pine nuts and chopped basil to the remaining jus and use as a sauce .

27 For the Coriander Yoghurt:

28 Mix together and season

29 Final cooking: Turn the oven on to 180°(

30 Heat the oil in a decent frying pan over a medium heat. Brown the rump all over and then slide in to the oven. Roast until medium rare. Remove from the oven and rest in a warm place . The lamb needs about 16 minutes in the oven or until the internal temperature reaches 58°c (this can be checked with a probe)