Ingredients

Ingredients For the spiced cannon of lamb

• 2 tsp crushed black peppercorns

• 2 tsp crushed cumin seeds

• ¾ tsp ground star anise

• ½ lime, juice only

• 800g/1lb 12oz cannon of lamb, fully trimmed

• 1 tbsp vegetable oil

• sea salt, to taste

For the chicken liver masala

• 400g/14oz chicken livers, finely chopped

• 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 powder

• 1 heaped tsp green chilli, finely chopped

• ½ lime, juice only

• 2 tbsp vegetable oil

• 1 red onion, finely chopped

• 2 tomatoes, seeds removed, finely chopped

• sea salt, to taste

• 1 heaped tbsp roughly chopped coriander leaves

• 1 tbsp shredded mint leaves,

For the asparagus and spinach porial

• 110g/4oz split yellow peas, soaked overnight or for 5-6 hours at least

• 1-2 tbsp vegetable oil

• ½ tsp black mustard seeds

• ½ tsp cumin seeds

• 2 tbsp freshly grated coconut

• 6-8 curry leaves, finely shredded

• 1 bunch asparagus stems, woody stem discarded, cut into 2.5cm/1in pieces

• 20-30 baby spinach leaves, shredded

• sea salt, to season

To serve

• 4 fried eggs

• 4 buttered rolls

Description

Lamb That Grazes In Coastal Estuaries Is Highly Prized In France And Increasingly In The UK. Its Tender Flavour Lends Itself Well To Indian Spices As...

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