The spice road

The Daily Telegraph - Telegraph Magazine - - LIFE AND TIMES -

‘The next Fanny Cradock’s’ glob­ally in­spired food

Serves 6 Tart rhubarb is as good in savoury dishes as it is in sweet ones. Its sharp flavour brings an al­most cit­rusy vi­brancy to this dish, help­ing to cut through the rich fat­ti­ness of lamb.

For the lamb

— the seeds of 3 cardamom

pods — ½ tsp cloves — 1 tsp co­rian­der seeds — 1 tsp fen­nel seeds — 1 star anise — ½ tsp sweet pa­prika — ½ tsp turmeric — 1 tsp ground cin­na­mon — 1 tsp ground cumin — good grat­ing of fresh

nut­meg — gen­er­ous pinch of saf­fron — 1 tbsp dried rose petals — 5 fat gar­lic cloves,

crushed — the zest and juice of

1 lemon — 5 tbsp ex­tra-vir­gin olive oil — 1.8kg lamb shoul­der

For the spiced-rhubarb and feta moghra­bieh

— 4 rhubarb stems, trimmed

and cut into 5cm lengths — 2 tsp honey — 1 tsp cin­na­mon — 200g moghra­bieh

(giant cous­cous) — 2 tbsp sliv­ered al­monds — 2 tbsp crushed wal­nuts — 2 tbsp toasted pine nuts — 15g bar­ber­ries, soaked in

a lit­tle warm water — 1 red onion, finely sliced — hand­ful of chopped

flat-leaf pars­ley — 60ml ex­tra-vir­gin olive oil — the juice of 1 lemon — 100g feta, crum­bled Pre­heat the oven to 220C/ gas mark 7.

Heat a pan and dry-roast the whole spices un­til they re­lease their oils and aroma. Work fast to make sure that you don’t burn them.

Trans­fer to a mor­tar, add all the ground spices, the nut­meg, the saf­fron and the rose petals, and bash with the pes­tle un­til you have a coarse pow­der. Stir in the gar­lic, the lemon zest and juice, a pinch of sea salt and the olive oil to make a lav­ish paste.

Make in­ci­sions in the lamb at reg­u­lar in­ter­vals with a small sharp knife, and rub the spice paste all over the meat. Place in a roasting dish and pour 250ml water into the dish. Roast for 30 min­utes, then re­duce the heat to 120C/low­est gas mark, cover the dish with foil and cook, bast­ing oc­ca­sion­ally, for seven hours, un­til very ten­der. Re­move the foil and cook for a fur­ther hour to crisp the skin.

Re­move from the oven, cover with foil and leave in a warm place.

For the moghra­bieh, set the oven to 200C/gas mark 6. Line a tray with bak­ing pa­per and lay out the rhubarb on it. Driz­zle with honey and sprin­kle over the cin­na­mon. Roast for 12-15 min­utes, or un­til ten­der.

Mean­while, cook the moghra­bieh in boil­ing water for 15 min­utes, or un­til ten­der. Drain and al­low to cool.

Mix the moghra­bieh with the rhubarb, nuts, drained bar­ber­ries, onion and pars­ley. Driz­zle with olive oil and lemon juice and sea­son well. Crum­ble over the feta, and serve along­side the roast lamb.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.