Stuffed Breast of Lamb with a Cardamom Sauce

• 1.5kg boned lamb breast

Dry Rub

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 cardamom pods
• 2 cloves
• 1 tsp Kashmiri chilli powder
• ½ tsp salt
• 200g minced lamb (if you want to stuff the breast but you dont have to)
• handful of chopped coriander

Masala

• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 6 cardamom pods
• 3 cloves
• 5cm piece of cassia bark
• 4 banana shallots, roughly chopped
• 4-6 cloves of garlic
• 4cm piece of fresh ginger
• 6 tomatoes
• ½ tsp salt

Chimichurri Indian Style

• Handful of fresh mint
• Handful of fresh coriander
• 1 red chilli
• rapeseed oil
• half a lemon
• salt to taste

Method

Dry Rub

1. Place the cumin, coriander, cardamom and cloves into a dry pan and heat. Toast until you can smell the aromatics from the spices, remove the pan and leave to cool.
2. Grind the spices in a blender to a powder then add the salt and chilli powder.
3. With a sharp knife, score the inside of the breast to ensure the dry spices penetrate into the meat.
4. Rub a large pinch of the spice blend into the scored meat.
5. Mix the remaining spice blend into the mince lamb stuffing if you are using it and add fresh coriander.

Roll the breast

1. Ensure you have some string to hand. Cut the breast into 2 equal halves.
2. Place the minced lamb mixture along the breast and roll the breast encasing the filling. 
3. Tie the breast in 4-5 places along the roll so it holds its shape.
4. Heat a frying pan with some oil and place the lamb breast into the pan. Brown the meat all over. This will take 5-10 minutes and set to one side.

Masala

1. Heat the oven to 140ºC.
2. Heat a splash of oil in a cast iron pan suitable for the oven.
3. Add the pepper, cumin, cardamom, cloves and cassia. Toast until fragrant then add the roughly chopped shallots and fry. 
4. Chop the garlic, ginger, chilli, tomatoes and set to one side.
5. Once starting to brown, add the garlic, ginger and chilli. Stir and cook for a few minutes.
6. Add the tomatoes and salt, then stir.
7. Place the browned rolled lamb into the masala and cover with some hot water so the meat is about 2 thirds covered. Put the lid on and place in the oven for 2.5-3 hours.
8. Once cooked, remove the meat and set to one side to rest.
9. Pour the excess fat out of the pan and remove the cassia bark. Blitz the remaining ingredient to a fine sauce (add a little water if needed). Then, push the sauce through a sieve into a pan.
10. Replace the sauce on the heat to thicken if required. Taste and adjust the seasoning if required.

Chimichurri Indian Style

1. Finely chop the mint, coriander and chillies and add to a bowl.
2. Squeeze in half a lemon and glug in enough rapeseed oil to loosen it. 
3. Add salt to taste.

To Serve

1. Cut the string and discard from the meat. Slice it into nice 10cm pieces.
2. Pour the sauce onto the plate and place 3-4 pieces of the rolled breast onto the plate. 
3. Top with the Indian chimichurri for a delicious freshness.
4. Serve with a big spoonful of Creamy masala mash on the side.

Served with

I love to serve with my Kashmiri Tabak ribs for extra crunch and some delicious Creamy Masala Mash.