Lamb Tikka with Curried Cauliflower Pancakes

March 07, 2012

Lamb Tikka with Curried Cauliflower Pancakes
Created by Simon Rimmer especially for the One Brand (for Information, please click here).

1 head cauliflower, cut into small florets - blanched
4 salted anchovies, finely chopped
8 beaten One Good Eggs
100g dry breadcrumbs
50-75g plain flour75g grated pecorino
Tablespoon curry powder
100g ricotta

Lamb Tikka:
800g cubed lamb loin (large cubes)
100ml natural yoghurt
Juice 1 lime
2 cloves crushed garlic
25mm piece ginger, finely chopped
15g ground coriander
5g ground cumin
5g ground garam masala
5g paprika
Juice 1 lemon mixed with 100g butter

To Serve:
Cucumber raita and coriander blended with vinegar

Simon Rimmer plating
Simon serving the Lamb Dish at the One Brand Event. 

Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours.

For the pancakes – fry the cauliflower and anchovies over a medium heat for 2-3 mins until soft, stir regularly. Put in a bowl and add all the other pancake ingredients, stir, but don’t worry about cauliflower lumpy bits -they’re supposed to be there.

Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side.

After the lamb has marinated, place on med heat on a BBQ, baste with the butter and lemon, turn when golden. If the weather is less than perfect however, the grill is a great alternative. 

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