Recipe Index

Ingredients

• vegetable oil, for deep frying
• 3 large potatoes, peeled and julienned into fine fries
• 1¾ oz unsalted butter, melted
• 2 garlic cloves, crushed
• 2 rosemary sprigs, leaves chopped
• 17¾ oz lamb mince
• 3½ oz lamb fat
• 1¾ oz breadcrumbs
• 2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp sweet smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 1/4 tsp ground cinnamon
• 3½ oz gouda, grated, to serve
• 10½ oz smooth apricot jam
• 5 Tbsp white wine vinegar
• 4 garlic cloves, roughly chopped
• 3 large red chillies, deseeded and roughly chopped
• 1 tsp salt
• 3 garlic cloves, grated
• 3½ Tbsp mayonnaise
• 3½ Tbsp soured cream or plain yoghurt
• 1 lemon, juice only
• 1 tsp dried mint
• salt and freshly ground black pepper
• 1 ripe beef tomato, finely chopped
• 1/4 cucumber, finely chopped
• 1 red onion, finely chopped
• 1 Little Gem lettuce, finely chopped

Method

1. Heat the oil in a deep fryer to 350°F, fry the potatoes until crisp, drain on kitchen paper and toss in the melted butter with the crushed garlic and rosemary, then keep warm.
2. Heat the oven to 425°F and blend the lamb mince, lamb fat, breadcrumbs, salt, onion powder, garlic powder, oregano, paprika, cumin, coriander, cayenne, black pepper and cinnamon in a food processor.
3. Roll the mixture out thinly between two sheets of greaseproof paper, remove the top sheet, roll into lengths about 2 in thick in the paper and roast on a tray for 10 minutes until cooked through.
4. Cool slightly, unwrap, sear the pieces in a hot griddle pan until crisping, then cut into shreds.
5. Blend the apricot jam, vinegar, roughly chopped garlic, chillies and 1 tsp salt until smooth for the chilli sauce.
6. Mix the grated garlic, mayonnaise, soured cream or yoghurt, lemon juice and dried mint and season with salt and pepper for the garlic sauce, and combine the tomato, cucumber, onion and lettuce for the salad.
7. Heat the grill to hot, pile the chips into a serving dish, top with the meat, scatter with gouda and grill until melted, then add both sauces and the salad and serve immediately.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data