Portions: 4 Cannon of lamb Salt and pepper 4 x 6-7 oz cannons of English lamb Pinch of ground coriander 25gm tandoori seasoning 1 tbsp curry infused oil or vegetable oil seasoned with curry powder Lentil and vegetable tower 250 gm finely diced mixed vegetables (carrot, potato, red onion, yellow or green pepper) Half bunch of coriander - chopped 500 gm puy lentils Chilli salsa 1 dessertspoon white wine vinegar 1 tsp caster sugar 25 gm shallots 1/4 red chilli (quarter) 1 mango 1 tsp water Korma sauce 3 fl oz white wine 8 mini poppadoms 10 gm each of coriander and cumin 10 gm curry powder 1/2 pt double cream (half) 4 dsp desiccated coconut 100 gm diced white onion 20 gm ground almonds
Trim the lamb leaving the end bone in. Marinade in a dry spice mix of tandoori, salt and pepper, coriander and refrigerate for up to an hour. Cook lentils in boiling salt water and refresh under coldwater. Pan fry mixed vegetables in curry oil. Dice mango, shallots and red chilli then reduce with white wine vinegar. Add water and seasoning. Let this reduce and leave to cool. For the sauce, pan fry onion and reduce with white wine. Add coconut and spices, cream and seasoning and reduce to a good consistency. Pan fry the lamb, season and roast in the oven on gas mark 6 for 6 to 8 minutes. Once lamb is cooked to medium rare leave to rest for 3-4 minutes and slice. Deep fry the poppadoms and dry out on some frying paper. To serve: You can use a round mould to create your lentil, vegetable and lamb tower. Place poppadoms on top and a spoonful of chutney on the side, then pour on the sauce. Supplied by: Michelle Boundy, Compass Group