Seared masala spring lamb

Seared masala spring lamb with oven roasted Bombay potato, sweet onion chutney and a coriander, lemon & rose water.

RECIPE DETAILS

• Servings:2
• Prep time:40min
• Cook time:50min

Preparation

For the Kashmiri garam masala

1. Lightly dry fry all of the ingredients (excluding the nutmeg) until aromatic and set aside to cool. 
2. Once cool, add the nutmeg and grind into a fine powder using a spice grinder.

For the marinade

1. In the spice grinder, blend together the garam masala, the Kashmiri chilli powder, the coriander seeds, the black pepper, the sea salt flakes, the cinnamon stick, the clove, the green cardamom pods, the saffron and the smoked paprika then add the garlic and the ginger purée.  
2. Mix well to form a paste and add the oil and the natural yogurt. Mix further until all the ingredients are fully combined.   
3. Cut the lamb into chunky pieces.
4. Add the lamb to the marinade, ensuring it is fully coated in the paste and leave it to marinate in the fridge for 24 hours. 
5. After 24 hours, stir in the lemon juice and leave for a further 30 minutes.

For the sweet onion chutney

1. Slice the red onion into strips and fry on a medium heat with the cumin seeds, the sea salt, the Kashmiri chilli and the black pepper until the onions have softened.  
2. Blend the tomatoes together in a food processor and add them to the onions along with the garlic and ginger purées.   
3. Simmer the mixture for 4 minutes, then add the tomato paste and the palm sugar and simmer for a further 2 minutes. 
4. Remove from the heat and add the coriander leaves, then place in the fridge until completely chilled.

For the Bombay potatoes

1. Preheat the oven to 180°C. 
2. Using a 2½“ chef’s ring, cut a cylinder out of the potato, discarding any excess. Blanch it in simmering water for 3 minutes.   
3. In the spice grinder, blend the garam masala, the Kashmiri chilli powder, the coriander seeds, the black pepper, the salt flakes, the cinnamon stick, the cardamom pods and the smoked paprika into a powder. Add 25ml of olive oil and mix to a paste.
4. Spread the paste over the entire surface area of the potato, place it on a roasting tray and cook it in the oven for 45 minutes, turning half way through.  
5. Once cooked, remove the potato from the oven and allow it to cool for 10 minutes.

For the lamb

1. Heat the oil in a frying pan over a high heat until it starts to bubble. Add the lamb to the pan and sear off for 3 minutes, ensuring each side has contact with the pan.  
2. Transfer the lamb to a baking tray and roast for 7 minutes.
3. Let the lamb rest for 5 minutes before serving.

For the coriander, lemon & rose water foam

1. In a food processor, blend together the coriander, the rose water, the boiling water, the lemon zest and juice. When blended, leave to cool for 3 minutes. 
2. Once cooled, add the lecithin powder to the mixture and blend again until the mixture is frothy. Leave for 3 minutes till all the mixture has settled, leaving the infused froth on top.

For the pea and mint purée

1. Bring a pan of salted water to the boil, pour in the peas, stir and bring the water back to the boil. Cook the peas for 3 minutes to soften then strain them. 
2. In a separate pan, reduce the chicken stock down to a syrup. 
3. Bring the syrup to a boil then add in the mint, including the stalks.  
4. Take the pan off the heat and allow the mint flavour to infuse in the stock for about 5 minutes before removing the mint. 
5. Heat the first ½ of butter in a frying pan over a high heat, add the peas and the cumin and shake the pan from the handle. 
6. Season the peas with pepper and transfer the mixture to a food processor. Add the chilli and a little of the infused stock and blitz to break down the peas.  
7. Add more stock to get a nice smooth purée and, while blitzing, add the remaining butter.  
8. Pass through a fine sieve into a fresh pan, adjust the seasoning to taste and warm through.

For the raita

1. Peel the cucumber, then slice it in half lengthways and remove the seeds. 
2. Lay the cucumber onto a tray and sprinkle with salt. Leave it to rest for 10 minutes then wash off the salt and dry it with kitchen towel. 
3. Finely dice the cucumber and combine it with the chopped garlic in a bowl. 
4. Slice the tops off the mint sprigs, roll them up and shred them finely before adding them to the cucumber. 
5. Stir through the yoghurt, the garam masala, the mango and a squeeze of lemon juice.

For the spinach

1. Wilt the spinach down in a pan with the butter and the lemon juice, then press all the water out with kitchen paper.

To serve

1. Place the Bombay potato on a pre oiled baking tray and place in the oven to reheat for a few minutes. Place the potato on the plate and balance the lamb, sliced into 2, on top of it. Spoon some of the coriander foam over the lamb. 
2. Place a good spoonful of the chutney on the plate adjacent to the lamb and the potato. 
3. Press the spinach into a chef’s ring next to the chutney and remove the ring. Sprinkle with a little ground nutmeg. 
4. Serve the raita in a shot glass at the centre of the plate.