Simon Rimmer's lamb tikka with curried cauliflower pancakes for the One Brand

Lamb tikka
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


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.
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