Our good friend Sabrina Ghayour has exclusively shared with us three recipes from her cookbook Flavour. As the name suggests, these recipes are bursting with flavours from the Middle East and further afield, but with little effort and time. Wow your family and guests with these simple but seriously impressive dishes for hosting or for everyday meals.
Cutlets would be the cut of lamb (my favourite meat) that I would go for if I had to choose just one.
They have the perfect amount of fat and bone and a wonderful eye of meat, which makes their
proportions ideal for marinating, grilling, barbecuing and roasting. This is very much a complete meal
of a recipe that needs little else. It feels almost celebratory, but don’t let that stop you from enjoying it
whenever you like. The spiced components when brought together create a real explosion of flavour,
one you’ll want to experience again and again.
S E RV E S 3 – 4
8–10 well-trimmed lamb cutlets
3–4 tablespoons garlic oil
2 tablespoons ras el hanout
finely grated zest of 1 unwaxed orange and juice of 1/2
Maldon sea salt flakes and freshly ground black pepper
For the potatoes:
1.5kg potatoes, peeled and cut into
about 4cm chunks
3 tablespoons ghee (or vegetable oil if
you prefer)
8 fat garlic cloves, thinly sliced
2 tablespoons dried fenugreek leaves
2 teaspoons cumin seeds
2 teaspoons ground turmeric
1 teaspoon chilli flakes (omit if you prefer)
100ml cold water
1 small packet (about 30g) of flat leaf
parsley, leaves roughly chopped
For the aubergines:
3 small or 2 large aubergines, peeled, halved lengthways and cut roughly into 3cm chunks
about 5–6 tablespoons garlic oil
2 teaspoons paprika
To serve:
200g Greek yogurt
sweet tamarind sauce, for drizzling
75g pistachio slivers (or very roughly
chopped whole nuts)
75g pomegranate seeds
Method:
Put the lamb cutlets into a shallow bowl or dish, add the garlic oil, ras el hanout, orange zest and juice and a generous amount of salt, then rub evenly all over them. Cover the bowl or dish with clingfilm and leave to marinate at room temperature while you cook the aubergines and potatoes.
Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line your largest baking tray with baking paper.
Place the aubergine chunks on the lined tray and drizzle over the garlic oil. Sprinkle with the paprika and a good amount of salt, then use your hands to evenly coat the chunks in the oil and spice. Spread out in a single layer and roast for about 25 minutes until nicely browned and starting to char around the edges. Remove from the oven and set aside.
Meanwhile, parboil the potatoes in a saucepan of boiling water for 10 minutes, then tip into a colander to drain. Return the pan to a low-medium heat, add the ghee (or vegetable oil), garlic slices, fenugreek leaves and spices and fry for a few minutes, ensuring they don’t burn. Pour in the water and stir, then add the parboiled potatoes with a generous amount of salt and pepper and mix until evenly coated in the spices and garlic.
Cover the pan with a lid and cook gently for about 20 minutes, stirring occasionally to prevent sticking.
Pop the aubergines back in the oven to reheat gently. Then check the potatoes, which should be a little browned when done and cooked through. Stir through the chopped parsley, reserving a little for a garnish.
Heat a frying pan over a medium-high heat and cook the marinated lamb chops for 2–3 minutes on each side. Remove from the pan and leave to rest while you get ready to serve.
Transfer the potatoes to a very large serving platter, then add the aubergines and sprinkle over the remaining parsley. Arrange the lamb cutlets on top. Lastly, dollop with the yogurt, drizzle with sweet tamarind sauce and finish with the pistachios and pomegranate seeds. This needs no accompaniment.
YOU CAN FIND SABRINA'S COOKBOOK FLAVOUR FROM AMAZON HERE
