Serves: 4
Ingredients
2 x whole (+-350g each) lamb rumps,
20g harissa paste, 2ml rose syrup
2g salt, 2 x small vacuum bags
Baharat, 125ml chicken stock - reduced by half, 80ml cream, 2g Baharat spice mix, 4g curry leaves
1g turmeric, Bukhara butter, 50g clarified butter, 2g coriander seeds- toasted, 1 x red chilli - chopped
5g curry leaves, 2g yellow mustard seeds, 1 clove garlic - chopped
1g cumin seeds - toasted, Harissa paste, 1 x red pepper - roasted, skinned and seeded, ½ tsp tomato paste, 1g garlic - creamed, ½ tsp coriander powder, ½ tsp cumin powder
¼ tsp smoked paprika,½ tsp cayenne pepper, ½ lemon- juiced and zested
Method
Score fat on lamb. Rub in harissa paste, rose syrup and salt. Place it into a…