Spiced Minced Lamb with Spinach, Marrow and a Saffron Aioli

By Saturday, October 18, 2014

This is a really delicious meal for when you feel like treating yourself. It is Middle-Eastern inspired with the minced lamb and combination of ground cumin, coriander, sumac and paprika. The marrow, spinach and parsley help to add colour to the dish but also break up the flavours and add a variety of textures. However, it is the saffron aioli that is without a doubt the star of the dish, helping to offset the spice from the lamb whilst also offering a deliciously indulgent and distinctive saffron flavour to the lamb. 




Serves 2

You will need:
400g minced lamb
300g marrow, finely diced
1/2 onion, finely diced,
1 garlic clove, crushed
4 dried apricots
1 large handful spinach
2 tsp ground cumin
2 tsp smoked paprika
2 tsp ground coriander
1 tsp sumac
1/2 tsp chilli powder
1 handful parsley, finely chopped
salt
pepper

Saffron Aioli:
2 egg yolks
100ml extra virgin olive oil
2 tsp lemon juice
1 pinch saffron
1 drop cider vinegar
1 garlic clove, crushed


In a large frying pan, add a teaspoon of oil and fry off the onions and garlic over a low heat for a few minutes. Increase the heat and add the marrow. Season well and fry for 15-20 minutes, until the onions are lovely and golden and the marrow is cooked through. Then, pour onto a plate and leave to one side. 



Whilst the marrow is cooking, making the aioli. Add the lemon juice and saffron to a small bowl and leave to marinate for two minutes. Then add in the garlic and leave for a further two minutes. Place the egg yolks in a large mixing bowl with the saffron mixture and cider vinegar. 




Gradually drizzle in the oil, drop by drop, until the mixture emulsifies and thickens. You want this to be a bit thinner than mayonnaise consistency, as it acts more like a dressing. Leave in the fridge until needed. 




Use the frying pan and leftover oil from the marrow and cook the lamb and apricots over a high heat with the spices and plenty of seasoning. Cook for 10-15 minutes, until the lamb is golden and crispy. 





Add the marrow mixture and spinach into the lamb and fry for a few minutes, until the spinach has wilted down and the marrow has reheated. Pour onto a serving platter, drizzle generously with aioli and sprinkling of parsley. Enjoy! 







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