300ml natural yoghurt
1 lime, zested
6–8 sprigs of coriander, leaves and stalks roughly chopped
700g lamb leg, cut into bite-size chunks
mixed salad leaves, to serve
FOR THE BREAD
2 tsp black mustard seeds
2 tsp sesame seeds
40g butter
8 paratha, chapatti or flatbreads
1. Mix together the curry paste, yoghurt, lime zest (save the lime for squeezing later) and the coriander. Add the lamb pieces to the bowl and stir so everything is coated. Cover with cling film and leave in the fridge to marinate for at least 2 hours or overnight.
2. When you are ready to cook, prepare the butter for the flatbreads. Heat the black mustard and sesame seeds in a small dry frying pan over a medium heat. When they pop and become fragrant remove from the heat and add the butter to the pan. Allow it to melt and combine with the seeds.
3. Thread the marinated lamb on to 8 skewers while you preheat a griddle pan or grill – or even a barbecue. Cook for 2–3 minutes on all sides until they are browned on the outside and slightly pink in the centre.
4. While the kebabs are cooking, put a large frying pan over a low heat and warm the flatbreads through, one at a time. Once each is warmed, brush with the seedy butter and keep warm in a low oven.
5. Serve the kebabs and flatbreads with the salad leaves and a squeeze of lime juice.
If you are using wooden skewers soak them in water for about 30 minutes before using; if you forget, wrap a little foil around the exposed skewer to prevent it burning.
LAMB & GINGER POTSTICKER DUMPLINGS
I’ve tried dumplings a couple of times in my life, but only in various Asian restaurants over here – obviously the dream has to be to head out to Asia and try some in situ. The last dumplings I had were a delicious lamb and ginger combination that I’ve replicated here as a starter with a little tweaked plum sauce. I think you’ll love them – enjoy!
READY IN 25 MINUTES
SERVES 4
150g lamb mince
2 tbsp soy sauce
1 tsp sesame oil, plus extra for frying
2cm piece of fresh ginger, peeled and finely grated
1 garlic clove, peeled and finely grated
1 small carrot, peeled and finely grated
4 spring onions, thinly sliced
small bunch of coriander, chopped
16 ready-made dumpling wrappers
FOR THE DIPPING SAUCE
3 tbsp Chinese plum sauce from a jar
2 tsp sesame oil
1 tsp soy sauce
pinch of chilli flakes
1. Put all the ingredients, except the dumpling wrappers, into a large bowl and mix well.
2. To fill the dumplings, take a dumpling wrapper in your hand and spoon a heaped teaspoon of the lamb into the centre. Wet around the edges a little and fold in half to create a semicircle, then press the edges to seal so it looks like a little Cornish pasty. Repeat with the remaining wrappers and filling.
3. Bring a large saucepan of water to the boil and gently slide in the dumplings. Stir the water until the pan comes back to the boil and cook until the dumplings rise to the surface and the water is at a rolling boil. Cook for a further minute then remove with a slotted spoon.
4. Heat a little extra oil in a frying pan over a medium-high heat. Once hot sit the dumplings in the pan to brown their bottoms for 3–5 minutes. Once brown and slightly crisped, remove from the pan, drain on kitchen paper and put on a serving plate.
5. The dipping sauce it simply a pimped-up version of shop-bought plum sauce. Combine the jarred sauce with the remaining ingredients, stir well and taste, adding more chilli if you like. Serve the warm dumplings with a bowl of sauce. Stonking!
Mix up the fillings with other vegetables and meats such as pork or chicken. As with a lot of the recipes in this book, I want to encourage you to get creative and put your twist on things – just don’t forget to send me a picture!
Satay is up there for me flavour-wise; it’s an excuse to have peanut butter in a recipe, but as I’m sure you are aware it’s a classic combo. This recipe, although not the lightest in this chapter, makes me feel good – it’s full of flavour. The nasi goreng rice is pushing the boat out a little but it really is worth the effort and it’s a great way to get you experimenting in the kitchen!
READY IN 55 MINUTES, PLUS MARINATING TIME
SERVES 4
3 tbsp Thai red curry paste
4 tbsp crunchy peanut butter
250ml coconut milk
1 tbsp soy sauce
¼–1 tsp chilli flakes (optional)
2 tsp sugar
600g rump steak, trimmed and sliced into strips
FOR THE RICE
½ tsp dried shrimp paste
1 tsp sugar
2 garlic cloves, peeled and crushed
1 red chilli, deseeded and finely diced
2cm piece of fresh ginger, peeled and grated
1 tbsp tomato purée
1 tbsp soy sauce
2 tbsp groundnut oil
6 large shallots, peeled and thinly sliced
2 eggs, beaten with a drop of water
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