Category
Main
Serves
2
Ingredients
For the Lamb:1 tbsp cumin seeds1 tbsp coriander seeds1 tbsp ras el hanout1 x box trimmed lamb rumpsLight olive oil to fryFor the Smoked Aubergine:1 Aubergine50ml olive oil1 tbsp Tahini2 cloves garlic peeled and finely minced1/4 - 1/2 lemon juice only2 tbsp greek yoghurtFor the Sweet Potatoes:2 sweet potatoes peeled and cut in to perfect cylindersOlive oil to fryFor the Mini Lamb Koftas:150g lamb mince1/2 clove garlic peeled and finely chopped1 tsp ground cumin1 tsp ground cinnamon3 tbsp crushed pistachios2 tbsp fresh mint finely chopped2 tbsp fresh corian der finely choppedOil to fryFor the Samosas:A little oil1 large lamb shank1/2 onion peeled and roughly chopped1 large garlic clove peeled and chopped1 tsp ground coriander1 tsp ground cuminPinch of saffron1 whole star aniseAbout 750ml of good quality lamb or veal stock1 tbsp tomato puree1 tbsp coriander chopped2-3 sheets of pate de brick pastryFor the coriander yoghurt:200ml greek yoghurt6 tbsp coriander very finely chopped
Instructions
- For the Lamb:,Toast the seeds together in a dry pan over a medium to high heat until lightly browned and aromatic
- 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
- Leave the rumps to marinade for about 3 hours,The lamb will be cooked and finished closer to serving
- For the Smoked Aubergine:,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
- When cool cut the aubergines open and scrape out the flesh from the aubergine in to a food processor and blitz
- Mix in all of the remaining ingredients and season to taste
- For the Sweet Potatoes:,Cook the sweet potatoes in boiling water until just tender and then drain
- Spread the cooked and strained cylinders on to a tray and leave in the' fridge to air dry
- Cut the dried sweet potatoes in to cylinders
- Fry the sweet potato chips in a little hot oil turning regularly until browned all over
- For the Mini Lamb Koftas:,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
- 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
- For the Samosas:,Heat the oil in a large pan over a medium to high heat . When hot brown the shank all over
- 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
- Pour in enough stock to cover the shank a third of the way up
- Roast in your oven turning the shank every 20 minutes until it is falling off the bone (about 2 hours)
- 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
- 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
- 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
- Add some toasted pine nuts and chopped basil to the remaining jus and use as a sauce
- For the Coriander Yoghurt:,Mix together and season,Final cooking: Turn the oven on to 180°(,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)
