Manchurian LAMB WITH Tamarind SLAW & Griddled Chilli Potatoes
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A flavorful lamb dish with a spicy Sichuan pepper crust, served with a tangy tamarind slaw and crispy griddled chili potatoes. Ready in 40 minutes.
Ingredients
- 4.93 ml Sichuan pepper
- 29.6 ml sesame seeds
- 9.86 ml cumin seeds
- 600 g trimmed neck or loin lamb fillet
- 29.6 ml olive oil
- sea salt
- 500 g new potatoes
- 29.6 ml chilli oil
- 29.6 ml tamarind paste
- 14.8 ml clear honey
- 9.86 ml soy sauce
- 9.86 ml sesame oil
- 450 g white cabbage
- 4 spring onions trimmed and finely sliced
- 0.5 red chilli finely chopped
- 1 coriander leaves finely chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 7.23 mg
- Magnesium: 107 mg
- Phosphorus: 399 mg
- Potassium: 1284 mg
- Zinc: 6.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml Sichuan pepper
- 29.6 ml sesame seeds
- 9.86 ml cumin seeds
- 600 g trimmed neck or loin lamb fillet
- 29.6 ml olive oil
- sea salt
- 500 g new potatoes
- 29.6 ml chilli oil
- 29.6 ml tamarind paste
- 14.8 ml clear honey
- 9.86 ml soy sauce
- 9.86 ml sesame oil
- 450 g white cabbage
Prepare
- 4 spring onions, trimmed and finely sliced
- 0.5 red chilli, finely chopped
- 1 coriander leaves, finely chopped
Let's Cook
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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.
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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.
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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.
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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.