World Cuisine

  • 3 garlic cloves, chopped
  • 25 g (1 oz) fresh root ginger, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 1 teaspoon sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons smen (see page 20), ghee or softened butter
  • 2 teaspoons fennel seeds
  • 700 g (1½ lb) lean lamb fillet or loin
  • 4 fresh figs, halved or quartered
  • 2 tablespoons runny honey
  • salt and pepper
  • small bunch of coriander, finely chopped, to garnish

Using a pestle and mortar, pound the garlic, ginger, chilli and salt to form a coarse paste, then add the ground spices. Transfer the paste to a small bowl and beat in the smen, ghee or butter and the fennel seeds.

Cut small incisions in the lamb and rub the mixture all over the meat, pressing it into the incisions. Place the lamb in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.

Baste the lamb with the cooking juices, arrange the figs around it and drizzle with honey. Season, then return to the oven and cook for a further 10 minutes until cooked through. Garnish with the chopped coriander and serve thickly sliced, with couscous, if liked.

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