Lamb Seekh stuffed Marrow with spicy Roast Potatoes and a Dhansak sauce
Peel one medium marrow and cut both ends off then de-core/remove the seeds from the middle.
Lamb Seekh Kebab mix
500g mince lamb
75g shallot peeled and finely chopped
2-3 fresh chilies finely chopped
1 tsp garlic peeled and grated
2 tsp ginger peeled and grated
1 tbsp tom puree
1 tbsp freshly chopped mint
2 tbsp freshly chopped coriander
1.5 tsp five spice
1 tsp ground cumin
1 tsp ground coriander
2 tsp tandoori masala
Half tsp mango powder
Half tsp salt
Half tsp ground black pepper
Mix all the ingredients together thoroughly and leave to marinate for 1 hour in the larder then remove and re-mix again. Stuff the mix into the marrow cavity firmly, brush with mustard oil and cut in half. Roast in oven 200c for 90 mins basting once or twice. Slice and serve.
Spicy Roast Potatoes
3 large new potatoes peeled and halved
1 tsp turmeric
4 tbsp Goose fat, lard or veg oil
1 tbsp mustard oil mixed with 1 tsp each of cayenne and paprika
1 tbsp panch puren
Add the potatoes and turmeric to boiling water and simmer for ten mins. Meanwhile heat goose fat in baking tray in oven at 200c. Drain potatoes and toss in the mustard oil mix. Remove baking tray and place on hot stove, toss in the panch puren and potatoes and return to the oven for 45 mins turning once. Season with salt and serve.
I served this with dry roasted tomatoes and a dhansak sauce that I had spare in the freezer. Ruddy superb.
Dhansak sauce can be found here
https://curry-recipes.co.uk/curry/index.php?topic=5822.0Coogan 2011