The Recipe
Spiced cannon of salt marsh lamb with chicken liver masala and asparagus and spinach porial
COOK TIME : an hourPREP TIME : a few seconds
From BBC - Food
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 2 tsp crushed black pepper
- 2 tsp crushed cumin
- ¾ tsp ground star anise
- ½ lime
- 800g/1lb 12oz cannon of lamb
- 1 tbsp vegetable oil
- , to taste sea salt
- 400g/14oz chicken livers
- 1 heaped tsp minced ginger
- 1 heaped tsp minced garlic
- ¼ tsp ground turmeric
- 1 level tsp ground cumin
- 1 level tsp ground coriander
- ½ tsp chilli
- 1 heaped tsp green chilli
- 2 tbsp vegetable oil
- 1 red onion
- 2 tomatoes
- 1 heaped tbsp roughly chopped coriander
- 1 tbsp shredded mint
- 110g/4oz split yellow peas
- 1-2 tbsp vegetable oil
- ½ tsp black mustard seeds
- ½ tsp cumin
- 2 tbsp freshly grated coconut
- 6-8 curry leaves
- 1 bunch asparagus
- 20-30 baby spinach
- , to season sea salt
- 4 fried eggs
- 4 butter
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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