Nuggets of tender lamb with a fiery dip
Rich, slightly fatty lamb really needs something fresh to cut through and this dipping sauce is perfect for the crispy, tender nuggets! Add as much chilli as you can handle—personally I like it hot.
2 lamb neck fillets
150g plum sauce
2 green chillies, add more or less to personal preference
2 tbsp palm sugar
Juice of 3 limes
150ml cider vinegar
1 red onion
2 large vine tomatoes
100g plain flour
2 eggs, whisked
100g white breadcrumbs
Veg oil, to deep fry
100g salted peanuts, crushed
3 tbsp crispy shallots
Fill a pressure cooker to around half way with warm water and place in the lamb neck fillets. Cook according to your specific model for around 30 mins, or until the meat is completely cooked and tender.
Flake the meat into very small pieces in a bowl. Gradually add the plum sauce until the mixture sticks together when squashed, but is not wet and sticky. Mould the meat mixture into small flat rounds. Place on a plate or board and chill in the freezer for 1 hour to firm up.
To make the sauce, place 150g of coriander and mint, the green chillies, palm sugar, ⅔ lime juice and 100ml cider vinegar in a blender or liquidiser. Blend until completely smooth and silky. Add a splash of water if the sauce is too thick and adjust the balance of flavours to your preference.
For a fresh accompanying salad, finely slice the red onion, cucumber and tomatoes into evenly sized pieces and place in a bowl. Coarsely chop the remaining coriander and mint and add to the bowl with the remaining lime juice.
Prepare the breadcrumb mixture (1 bowl for the flour, 1 bowl for the whisked eggs and 1 bowl for breadcrumbs). Remove the meat from the fridge and coat first in flour, then egg, then breadcrumbs.
Deep fry until golden. Serve with the salad and dipping sauce and top with crushed peanuts and crispy shallots.
Recipe: Lorna Robertson