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Seared lamb with coconut harissa sauce and tomato salad
Fruit and vegetables
2 large
garlic
cloves, crushed
5cm/2in piece fresh root
ginger
, peeled and finely grated
2 handfuls red, yellow and baby plum
tomatoes
, cut in half
½ small
red onion
, thinly sliced into half moons
1
garlic
clove, crushed
handful picked dill fronds,
coriander
leaves and roughly chopped mint leaves
Tins, packets and jars
250ml/9fl oz
coconut cream
400g/14oz
jasmine rice
, steamed
Cooking ingredients
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
2 tbsp
olive oil
2 tbsp rose
harissa
2 tsp
caster sugar
sea salt
1 tsp
rice wine
vinegar
1 tsp
caster sugar
large handful salted
peanuts
, roughly chopped
Dairy, eggs and chilled
knob of
butter
Meat, fish and poultry
4 x 150g/5½oz lamb leg steaks, at room temperature
Other
½ tsp pul biber (
Aleppo pepper
)
salt
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