Spiced cannon of salt marsh lamb with chicken liver masala and asparagus and spinach porial

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I finally stopped treating salt marsh lamb like a special occasion only meat after realizing how forgiving the low-and-slow method is. The fat renders down into something silky rather than gamey, making it approachable for anyone who usually skips red meat on busy evenings.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 582

Ingredients Method Nutrition Notes

Ingredients

For the Spiced Cannon of Salt Marsh Lamb:

2 lbs salt marsh lamb leg or shoulder roast boneless if possible
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp smoked paprika
0.5 tsp ground turmeric
0.25 tsp cayenne pepper adjust to heat preference
3 cloves garlic minced
1 tbsp fresh ginger grated
Salt and freshly cracked black pepper

For the Chicken Liver Masala:

8 oz chicken livers cleaned and trimmed
1 tbsp ghee or butter
0.5 small onion finely diced
1 tsp mustard seeds
2-3 dried red chilies broken in half
4-5 curry leaves fresh is best
0.5 tsp garam masala
0.25 cup plain yogurt
Salt to taste

For the Asparagus and Spinach Porial:

1 lb asparagus woody ends trimmed and cut into 2-inch pieces
4 cups fresh spinach roughly chopped
1 tbsp coconut oil or vegetable oil
0.5 tsp cumin seeds
0.25 tsp asafoetida hing
0.5 tsp grated coconut or 1 tbsp desiccated coconut
Juice of 0.5 lime

Method

Prepare the Lamb: In a small bowl, mix olive oil, cumin, coriander, paprika, turmeric, cayenne, garlic, ginger, salt, and pepper to form a paste. Rub this mixture thoroughly over the lamb roast, ensuring it gets into any crevices. Let it sit at room temperature for 20 minutes while you preheat your oven to 325°F (165°C).
Roast the Lamb: Place the lamb in a roasting pan or cast-iron skillet. Roast uncovered until an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare, approximately 45–60 minutes depending on size. Remove from oven and tent loosely with foil to rest. Crucial Step: Let it rest for at least 15 minutes before slicing.
Make the Masala Paste: While the lamb rests, heat ghee in a small skillet over medium heat. Add mustard seeds and let them pop. Add curry leaves and red chilies, stirring for 30 seconds until fragrant. Add diced onion and sauté until translucent and golden brown (about 5-7 minutes). Stir in garam masala and cook for another 30 seconds. Remove from heat and stir in yogurt until smooth.
Cook the Livers: In a separate small non-stick pan, heat a little oil over medium-high heat. Pat chicken livers dry with paper towels (this helps them sear

Nutrition

Serving: 475gCalories: 582kcalCarbohydrates: 14gProtein: 46gFat: 37gSaturated Fat: 13gCholesterol: 210mgSodium: 385mgPotassium: 920mgFiber: 4gSugar: 3gVitamin A: 65IUVitamin C: 45mgCalcium: 120mgIron: 8mg

Notes

This dish earned its spot in my rotation because the masala paste comes together while the lamb rests, letting me focus on getting the asparagus crisp-tender without rushing. A quick squeeze of lime at the end cuts through the richness perfectly, balancing the earthy spinach porial and the deep spice notes.

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Spiced cannon of salt marsh lamb with chicken liver masala and asparagus and spinach porial

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