Manchurian Lamb With Tamarind Slaw & Griddled Chilli Potatoes

Let's Cook

1. Step 1.

   Preheat the oven to 200°C/400°F/Gas 6. Put half the Sichuan pepper, sesame seeds and cumin seeds into a spice grinder and grind until smooth. Tip into a serving bowl and add the remaining whole spices and a good pinch of salt. Mix together really well.

2. Step 2.

   If using loin fillet, pull off the membrane. Cut the lamb into 7.5–10cm/3–4in pieces and put in a small roasting tin. Pour over the olive oil and mix well. Sprinkle over two-thirds of the mixed spices and rub all over the lamb. Roast for 15–20 minutes until cooked through and tender.

3. Step 3.

   Meanwhile, boil the potatoes in salted water for 12–15 minutes until tender. While the lamb and potatoes cook, make the slaw: mix the tamarind paste, honey, soy sauce, sesame oil and 2 tablespoons water in a mixing bowl. Grate the cabbage using the fine setting of a food processor, then tip into the bowl with the dressing. Add the spring onions, chilli and coriander and toss together. Tip into a serving bowl and cover.

4. Step 4.

   Heat a griddle over a high heat. Meanwhile, drain the cooked potatoes and return them to the pan. Pour in the chilli oil and add a pinch of the mixed spices and a small pinch of salt. Mix well, breaking up a few potatoes. Tip the potatoes onto the hot griddle and cook for 2 minutes on each side, or until they start to crisp up, shaking the pan occasionally. Slice the lamb and sprinkle a little of the remaining spices over the top. Serve with the potatoes and slaw, with the remaining spices at the table.