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Smoked saddle of lamb with saffron sauce and masala mash

Serves: 4

Cooking time: Prep 30mins Cook 50mins

Difficulty: Easy

Difficulty

For the lamb:

  • 4 saddle steaks of lamb, fat trimmed with each, cut into halves of 4oz each
  • 1 tbsp vegetable or corn oil
For the marinade:
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp red chilli powder
  • 1 tbsp vegetable or corn oil
  • 1 tsp salt
  • Juice of 1 lemon
  • 2 tbsp Greek yoghurt
  • 1 tbsp chopped fresh coriander leaves
  • 1/2 tsp garam masala
For the sauce:
  • 1 tbsp oil
  • 400g tomatoes roughly chopped
  • 1 large brown onion, peeled and roughly chopped
  • 2cm piece of fresh ginger, crushed
  • 2 garlic cloves, crushed
  • 2 black cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1 mace blade
  • 2 tsp mild red chilli powder
  • 2 cups chicken stock or water
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp garam masala
  • 1 tbsp cold butter
  • 2 tsp single cream
  • 1 small pinch of saffron strands
For the masala mash:
  • 500g floury potatoes such as Desiree, peeled and cut into chunks
  • 1/2 tsp ground tumeric
  • 1 tsp salt
  • 100g butter
  • 1 tsp corn or vegetable oil
  • 1/2 tsp cumin seeds
  • 2cm ginger scraped and finely chopped
  • 2 green chillies, chopped
  • 2 tsp single cream
  • 1 tsp fresh chopped coriander

1. First, mix together the ingredients for the marinade and rub them over the lamb, then set aside for 30 minutes.

2. Next make the sauce. Heat oil in a large sauce pan, then add the whole spices until they begin to crackle. Add the tomatoes and onions together with the ginger, garlic and chilli powder and cook for 4-5 minutes, or until soft. Add the stock and simmer until the tomatoes have completely broken down and the onions are very soft.

3. Transfer to a blender, puree and strain through a fine sieve into a clean pan. Bring the mixture back to the boil and simmer until the sauce thickens and begins to coat the back of a wooden ladle. Add the seasoning and garam masala, and sprinkle in the saffron, the simmer for 2-3 minutes. Just before serving, stir in the cream and finally finish the sauce with cold butter, being careful not to boil the sauce after adding the butter.

4. Whilst the sauce is thickening, prepare the masala mash potatoes. Boil the potatoes with tumeric and salt until tender, then drain and pass through a fine sieve and mix with some of the butter. Clarify the remaining butter in a thick bottomed frying pan, add the cumin seeds and when they begin to crackle, add the ginger and green chillies. Stir in the mashed potatoes; add the cream and sauté until the potatoes leave the side of the pan. Finally, add the coriander leaves, mix well and remove from the heat.

5. For the lamb, take a large, heavy-bottomed frying pan, heat the oil and sear the saddle over a high heat until browned all over. Transfer to a roasting tray and place in an oven, preheated to 200°C/400°/Gas Mark 6 and roast for 10-15 minutes depending on how done you prefer the meat. Remove and leave to rest in a warm place for 5 minutes.

6. To serve, divide the sauce between 4 plates, place the lamb saddle on top and serve immediately with the masala mash.

Ingredients

For the lamb:

  • 4 saddle steaks of lamb, fat trimmed with each, cut into halves of 4oz each
  • 1 tbsp vegetable or corn oil
For the marinade:
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp red chilli powder
  • 1 tbsp vegetable or corn oil
  • 1 tsp salt
  • Juice of 1 lemon
  • 2 tbsp Greek yoghurt
  • 1 tbsp chopped fresh coriander leaves
  • 1/2 tsp garam masala
For the sauce:
  • 1 tbsp oil
  • 400g tomatoes roughly chopped
  • 1 large brown onion, peeled and roughly chopped
  • 2cm piece of fresh ginger, crushed
  • 2 garlic cloves, crushed
  • 2 black cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1 mace blade
  • 2 tsp mild red chilli powder
  • 2 cups chicken stock or water
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp garam masala
  • 1 tbsp cold butter
  • 2 tsp single cream
  • 1 small pinch of saffron strands
For the masala mash:
  • 500g floury potatoes such as Desiree, peeled and cut into chunks
  • 1/2 tsp ground tumeric
  • 1 tsp salt
  • 100g butter
  • 1 tsp corn or vegetable oil
  • 1/2 tsp cumin seeds
  • 2cm ginger scraped and finely chopped
  • 2 green chillies, chopped
  • 2 tsp single cream
  • 1 tsp fresh chopped coriander

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