Simon Rimmer's lamb tikka with curried cauliflower pancakes for the One Brand
For the 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 flour
- 75g grated pecorino
- Tablespoon curry powder
- 100g ricotta
- 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
- Serve with cucumber raita and coriander blended with vinegar
Method
1. Pancakes – fry the cauliflower and anchovies over med heat for 2-3 mins until soft, stir regularly. Put in a bowl
2. Add all the other ingredients, stir, but don’t worry about cauliflower lumpy bits, they’re supposed to be there
3. Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side
4. Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours
5. After they’ve marinated place on med heat on BBQ, baste with the butter and lemon, turn when golden.
