• 4servings
  • 155minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsCopper, Chromium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp cumin seeds

  2. olive oil , for binding and frying

  3. 4 x 150 g lamb loin , trimmed of all fat and sinew

  4. 1 aubergine

  5. 3-4 orange-fleshed sweet potatoes

  6. 1/2 lamb shoulder , on the bone

  7. olive oil , for frying

  8. 1 litres meat stock

  9. 1 pinches strands saffron

  10. 1 clove garlic , chopped

  11. pinches cayenne pepper

  12. 1 pinches ground cumin

  13. pine kernels

  14. 2 sheets filo pastry , (see Cook's note below)

  15. vegetable oil , for deep-frying

Instructions Jump to Ingredients ↑

  1. For the cumin-spiced lamb: pan-roast the cumin seeds over a medium heat until fragrant, then crush with a pestle and mortar. Mix in a little olive oil to make a paste and rub onto the lamb.

  2. For the aubergine puree: cook the aubergines and garlic gently in a pan in olive oil until soft but not coloured.

  3. Puree aubergine mixture with a stick blender.

  4. For the sweet potato chips: peel the sweet potatoes and cut out long tubes with an apple corer, allowing 5 per person.

  5. Put the sweet potato into a pan of water, bring to the boil and cook until just tender. Drain immediately and allow to air dry – do not cool in cold water.

  6. For the spiced lamb samosas: preheat the oven to 180C/gas 4.

  7. Heat a little oil in a heavy-based pan and brown the lamb shoulder on all sides. Transfer to a roasting pan.

  8. Put the stock into a saucepan with the saffron, garlic, cayenne and cumin. Bring to the boil then pour the stock mixture over the lamb. Roast slowly for about 2 hours or until the meat is well cooked. Remove the meat from the roasting tray and cool. Strain the pan juices into a pan and reserve.

  9. Pull the meat off the bone into small flakes and put into a bowl. Mix a very small amount of the reserved stock back into the flaked meat, to moisten, and add the pine nuts. Roll the flaked meat into 2 sausage shapes and roll up each in a double sheet of filo pastry. Use melted butter to seal the pastry. Put into the fridge for 30 minutes to firm up.

  10. Reduce the remaining reserved stock to make a rich gravy.

  11. When ready to serve, heat a little oil in a pan and fry the sweet potato chips until they are browned and heated through. Deep-fry the samosas until crisp, only about 30 seconds in hot oil. In a hot pan, fry the lamb loins in a little olive oil on both sides until cooked to your taste. Rest for 5 minutes before serving.

  12. Put a little aubergine puree on each plate, top with a spiced lamb loin and serve with sweet potato chips and half a spiced lamb samosa. Drizzle over a little of the gravy.

  13. Comments & Ratings Rate this recipe by clicking on the stars.


Send feedback