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
Spiced cannon of salt marsh lamb with chicken liver masala and asparagus and spinach porial
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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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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