- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus 30 mins marinating and soaking
- Effort: medium
For the sauce
- 25 g mint leaves
- 1 tbsp chopped and dried ancho chillies
- 2 scotch bonnet red chillies
- 60 g 2-day old ciabatta bread, cubed
- 90 ml olive oil
- 150 g pistachio nuts
For the fries
- 225 g Maris Piper potatoes
- vegetable oil, for deep frying
- 50 g butter
For the lamb
- 2 x 225 g lamb tenderloins, cut into chunks
- 4 mini coriander naan breads
For the marinade
- 30 ml red wine
- 30 ml rose water
- 2 cloves garlic
1. Heat the oil in a frying pan, and fry the bread until golden. Remove from the pan and set aside.
2. Tip the bread, garlic and chillies into a blender and blend to a chunky consistency with the rest of the ingredients.
3. For the fries, peel the potatoes and shred on a mandolin, set at the thinnest setting.
4. Soak the potatoes in water for about 30 minutes - this will break down the starch and make them crisp after frying.
5. Meanwhile, cut the lamb into 3cm chunks and season with plenty of salt and pepper. Combine th ered wine, rose water and crushed garlic cloves and pour over the lamb. Set aside for an hour to marinate. Remove the meat from its marinade and pat dry. Skewer the chunks onto soaked wooden skewers and arrange in a shallow tin.
6. After the potato has soaked for 30 minutes, remove from the water and pat dry.
7. Heat the vegetable oil in a deep-fat fryer and when hot, cook the potatoes for about 2 minutes, until crisp and golden. Scoop the potato shred out of the oil, drain on kitchen paper, and sprinkle with a little salt.
8. Preheat the grill to hot. Grill the lamb for 2-3 minutes on each side, spooning over any extra marinade as it cooks. Serve the lamb kebabs with the fries and mini naan bread to mop up any juices. Accompany with the chunky sauce, served at room temperature.
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