Lamb Tikka with Curried Cauliflower Pancakes

Created by Simon Rimmer especially for the One Brand (for Information, please click here).

Ingredients:

Pancakes:

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

Salt

Juice 1 lemon mixed with 100g butter

To Serve:

Cucumber raita and coriander blended with vinegar

Simon serving the Lamb Dish at the One Brand Event. 

Method

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.