Yeah, ok so the picture doesn’t show any feta or salad (the green stuff is mint), but this was the nicest picture we had. If you’re looking for a substantial but tasty, warm salad – and not to mention quick – then look no further.
We’ve adapted this recipe from one of Nigel Slater’s and we have a bit of – not quite love/hate – but maybe love/frustration with old Nige in our house. He’s a sweet guy and everything but his insouciant style does not mesh well with CB’s meticulous approach to cooking. For one, she does not appreciate having to parse paragraphs of prose to identify ingredients – JUST GIVE US A LIST OF BLOODY INGREDIENTS NIGEL, WE DON’T NEED YOUR LIFE STORY.
For another, our Nige prides himself on simple flavours, simply put together. So simple in fact that often approximations will suffice.
Oh “2-3 tbsps of ras el hanout” he says.
Well is it 2, or 3 Nige? Because 1 of those is 50% higher than the other, and that sounds like a big difference and you want us to just roll the goddamn dice?
The answer is 3. We’re basically providing a public service.
Adapted from Nigel Slater’s The Kitchen Diaries III.
1 tbsp oil
300g lamb leg steaks (diced into small cubes around 1cm)
3 tbsp ras el hanout
400g tin of chickpeas (drained)
Juice half lemon (reserve the right to add more or less)
Half small bunch mint leaves, chopped
Freshly ground black pepper
200g feta (crumbled)
Rocket, tomato and cucumber salad (or whatever you like)
Splash of pomegranate molasses (optional)
- Heat the oil in a frying pan at a medium-high temperature. When hot, add the diced lamb and brown on all sides. Add 2 tbsp of the ras el hanout and fry for a minute.
- Add the chickpeas and stir in the final tbsp of of the ras el hanout. Cook for 5 minutes or until the chickpeas are hot.
- Add the lemon juice, mint leaves, and a good grinding of black pepper. Taste and adjust any of the seasoning – add salt if you think it needs it.
- Serve on top of a bed of salad and crumble over the feta. If like us you have a bottle of pomegranate molasses lingering in the cupboard after a faddish bout of middle eastern cooking, then splash some onto the lamb. Do so sparingly as a little goes a long way.