Spiced lamb cannon with aubergine curry & pilau rice by Barry Horne
2-3 lamb backstrap/cannon (if ordering online please order in advance)
1 tsp garam masala
½ tsp salt
150ml vegetable oil
40g ginger (grated)
40g garlic (grated)
2 green chillies (finely chopped)
2 tsp fennel seed
1 tsp cumin seed
1 tsp coriander seed
½ tsp turmeric
½ tsp pepper
Fresh coriander & mint to finish
2 pouches of Nice Rice
Start by cooking the aubergine curry as this will take the longest. Cut the aubergine into wedges and salt well, leave for 2-3 mins.
Add the oil to a deep frying pan and start to colour the aubergines all over in batches. Remove and drain on some kitchen paper and seasoning while hot.
Once finished, remove most of the oil from the pan, leaving around a tablespoon and add the fennel and cumin seeds and toast for 20 seconds. Then add the ginger, garlic and green chilli and cook for another two mins on a low heat.
Add the coriander and turmeric and then the tomatoes, pepper about 100ml of water and ½ tsp salt. Cook for 7-8 mins and then add the aubergines back in, simmer for another 5 mins and then finish with chopped coriander and mint.
To cook the lamb, coat it with salt and garam masala and place in a hot frying pan with a little oil. Cook on all sides, turning regularly for 6-7 mins in total either in the pan or in a preheated oven until the internal temperature is 52 degrees C. Remove from the heat and rest.
Heat the rice in the pack as instructed, and serve alongside the aubergine curry and sliced lamb cannon.