Photo: Lily Banse
Spiced cannon of salt marsh lamb with chicken liver masala and asparagus and spinach porial
33 ingredients
1 hr
Serves 4
openrecipes
Lamb that grazes in coastal estuaries is highly prized in France and increasingly in the UK. Its tender flavour lends itself well to Indian spices as Cyrus Todiwala demonstrates.
Estimated Nutrition (whole recipe, rough)
1246
Calories
77g
Protein
84g
Fat
52g
Carbs
Counts 19 of 23 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp crushed black pepper
- 2 tsp crushed cumin
- ¾ tsp ground star anise
- ½ lime
- 800g/1lb 12oz cannon of lamb
- 1 tbsp vegetable oil
- , to taste sea salt
- 400g/14oz chicken livers
- 1 heaped tsp minced ginger
- 1 heaped tsp minced garlic
- ¼ tsp ground turmeric
- 1 level tsp ground cumin
- 1 level tsp ground coriander
- ½ tsp chilli
- 1 heaped tsp green chilli
- ½ lime
- 2 tbsp vegetable oil
- 1 red onion
- 2 tomatoes
- , to taste sea salt
- 1 heaped tbsp roughly chopped coriander
- 1 tbsp shredded mint
- 110g/4oz split yellow peas
- 1-2 tbsp vegetable oil
- ½ tsp black mustard seeds
- ½ tsp cumin
- 2 tbsp freshly grated coconut
- 6-8 curry leaves
- 1 bunch asparagus
- 20-30 baby spinach
- , to season sea salt
- 4 fried eggs
- 4 butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes