Spiced Cannon of Salt Marsh Lamb with Chicken Liver Masala and Asparagus Spinach Porial

Indulge in a culinary journey with the exquisite Spiced Cannon of Salt Marsh Lamb paired with rich Chicken Liver Masala and vibrant Asparagus and Spinach Porial. This dish not only showcases tender, flavorful lamb but also integrates the depth of chicken liver and the freshness of seasonal greens.

Ingredients

For the Spiced Cannon of Salt Marsh Lamb

• 1 cannon of salt marsh lamb (about 1.5 kg)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

For the Chicken Liver Masala

• 500g chicken livers, cleaned and trimmed
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 green chilies, slit lengthwise
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro, for garnish

For the Asparagus and Spinach Porial

• 200g asparagus, trimmed and cut into bite-sized pieces
• 200g fresh spinach, washed and roughly chopped
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (optional)
• 2 cloves garlic, sliced
• Salt to taste
• Fresh lemon juice, to taste

Cooking Instructions

Preparing the Spiced Cannon of Salt Marsh Lamb

1. Marinate the Lamb: In a mixing bowl, combine olive oil, minced garlic, Dijon mustard, rosemary, thyme, smoked paprika, salt, and pepper. Rub this mixture thoroughly over the cannon of lamb, ensuring it’s well-coated. Cover with cling film and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

2. Sear the Lamb: Preheat your oven to 200°C (390°F). Heat a skillet over medium-high heat and sear the lamb on all sides until browned (about 2-3 minutes per side). This will enhance the flavor and create a beautiful crust.

3. Roast the Lamb: Transfer the lamb to a roasting pan. Cook in the preheated oven for about 25-30 minutes for medium-rare, or until a meat thermometer reads 60°C (140°F). Rest for 10-15 minutes before slicing.

Making the Chicken Liver Masala

1. Sauté Aromatics: In a pan, heat vegetable oil over medium heat. Add mustard seeds and allow them to splutter. Add urad dal (if using) and sauté until golden.

2. Cook Onions: Add chopped onions and sauté until translucent. Stir in minced garlic, ginger, and green chilies. Cook for another couple of minutes.

3. Prepare the Livers: Add the cleaned chicken livers to the pan and stir well. Cook for 5-7 minutes until the livers are browned but still tender.

4. Add Pureed Tomatoes: Stir in the tomato puree, garam masala, turmeric, and salt. Cook, stirring occasionally, for another 10 minutes, allowing the masala to thicken and the flavors to meld. Garnish with chopped cilantro before serving.

Making the Asparagus and Spinach Porial

1. Sauté Ingredients: In a large skillet, heat coconut oil. Add mustard seeds, allowing them to splutter. Then add sliced garlic and sauté until fragrant.

2. Cook Asparagus: Add the asparagus pieces and sauté for about 4 minutes until they are tender yet crisp.

3. Incorporate Spinach: Stir in the fresh spinach and a pinch of salt. Cook until the spinach wilts. Finish with a squeeze of fresh lemon juice for brightness.

Serving Suggestions

Slice the cannon of lamb into thick medallions and serve alongside a generous scoop of chicken liver masala. Pair this with the vibrant asparagus and spinach porial to create a balanced plate that is colorful and full of contrasting flavors.

For an extra indulgent touch, serve with a side of garlic naan or basmati rice, allowing the delicious sauces to soak in.

Cooking Tips

• When selecting your lamb, aim for high-quality salt marsh lamb for the best flavor, as it has a unique, sweet profile.
• If you prefer a milder chicken liver dish, reduce the amount of green chilies or omit them altogether.
• For a vegetarian variation, substitute chicken livers with sautéed mushrooms or paneer, seasoned with the same spices.

This harmonious blend of flavors will not only impress your guests but also create a memorable dining experience.

With a touch of creativity and passion, I invite you to recreate this exquisite dish in your kitchen. Share your culinary journey, and feel free to experiment with the suggested variations to fit your taste preferences. Cooking is an art waiting for your personal touch!