Sabrina Ghayour Seared lamb with coconut harissa sauce and tomato and herb salad recipe on Saturday Kitchen

Sabrina Ghayour served up tasty seared lamb with coconut harissa sauce and tomato and herb salad on Saturday Kitchen.

The ingredients for the lamb are: 2 large garlic cloves, crushed, 5cm piece fresh root ginger, peeled and finely grated, 2 tsp ground cumin, 1 tsp ground cinnamon, pinch caster sugar, 2 tbsp light soy sauce, 1 tbsp rice wine vinegar, freshly ground black pepper, 4 x 150g lamb leg steaks, at room temperature and 2 tbsp olive oil.

For the sauce: 250ml coconut cream, 2 tbsp rose harissa, 2 tsp caster sugar and sea salt.

For the tomato and herb salad: 2 handfuls red, yellow and baby plum tomatoes, cut in half, ½ small red onion, thinly sliced into half moons, 1 garlic clove, crushed, 1 tsp rice wine vinegar, 1 tsp caster sugar, ½ tsp pul biber, handful picked dill fronds, coriander leaves and roughly chopped mint leaves and salt.

To serve: knob butter, 400g jasmine rice, steamed and large handful salted peanuts, roughly chopped.




See recipes by Sabrina in her book titled: Flavour: The new recipe collection from the SUNDAY TIMES bestseller available from Amazon now.