“ALSO KNOWN AS THE BOMBAY BURGER, THIS DEEP-FRIED SPICED POTATO PATTY STUFFED INTO A SOFT BREAD ROLL SHOWS WHY DOUBLE CARBS CAN ONLY BE A GOOD THING! A TANGY CORIANDER RELISH AND CHILLI-COCONUT CHUTNEY MAKE THE CASE FOR DOUBLE CONDIMENTS, TOO, AND BLISTERED GREEN CHILLI PILES ON THE HEAT.”
LEMON & SAFFRON LAMB KEFTE TAGINE
SERVES 4
40g unsalted butter, chopped
1 onion, grated
2 garlic cloves, crushed
1 tsp each ground cumin and ground ginger
½ tsp saffron threads
½ tsp paprika
1 cinnamon quill
350ml chicken stock
2 tbs each finely chopped flat-leaf parsley and coriander, plus extra leaves to serve Juice of1 /2 lemon
1 tbs finely chopped preserved lemon
Natural yoghurt and flatbreads, to serve
KEFTE
500g lamb mince
1 small onion, finely diced
2 garlic cloves, crushed
¼ cup each coarsely chopped flat-leaf parsley and coriander
2 tsp ground cumin
1 tsp each ground coriander and paprika
½ tsp each ground cinnamon and cayenne pepper
To make kefte, place all ingredients in a large bowl with 1 tsp salt flakes and mix well to combine. Using wet hands, roll 2 tsp kefte mixture into a ball and place on a tray. Repeat with remaining mixture and set aside until required.
Melt butter in a large frypan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 5-6 minutes until onion is tender and golden. Add spices and
