Recipe: bamyan lamb from Ladle & Skillet

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Thursday, April 5, 2018 - 09:00

Ladle & Skillet pride themselves on using quality ingredients, responsibly sourced and creatively prepared. Inspired by the ‘theatre of cooking in front of people’ Catherine Menist and her partner Gary established Ladle & Skillet seven years ago and the pair continue to run the stall today, with the aid of a small team.

As well as being regular fixtures at our weekly food market, Catherine and Gary also have a pitch at KERB’s special Alchemy street food market. Ahead of the 2018 edition of Alchemy, Catherine shared with us her recipe for the Afghan dish, Bamyan Lamb.

Aside from the spicing, this recipe is all about impeccable ingredients. Serving up meat from 100% grass-fed animals that are native to the UK and who, by grazing, create better diversity and soil health. That's what gets us out of bed in the morning.
Catherine Menist, Ladle & Skillet

Bamyan Lamb

ingredients

1kg of lean diced lamb neck fillet (or left whole)

 

We recommend you get as high quality lamb as possible – ideally grass-fed from a small farm that is passionate about good animal husbandry and not over-breeding.

 

 

for the marinade...

 

  • 80ml extra virgin olive oil
  • 12ml freshly squeezed lemon juice
  • 3-4 cloves of chopped garlic (or to taste)
  • 8g Himalayan salt (or to taste)
  • a pinch of freshly ground black pepper
  • 1g of five star chilli powder (or to taste)
  • 15g ground cumin

Method

  1. Mix together the ingredients of the marinade, well
  2. Add in the lamb and mix well, coating the lamb
  3. Leave in the fridge for a minimum of four hours, or overnight, in a sealed container
  4. Feel free to adjust the amount of garlic, salt and pepper and chilli type to suit your own taste.
  5. Sear the lamb on a very hot grill or cast iron skillet. As there is oil in the marinade you shouldn’t need to add any extra.

Note: If the lamb is in really thick chunks you may want to cut them down to thinner strips while cooking. If left whole, sear for a few minutes and then slice and cook further as preferred. With such a good meat you want to have the lamb rare in the middle.

Serve the lamb straight away.

Serving suggestion...

Handmake your own fluffy flatbreads, chilli sauce, homemade hummus, salad and yoghurt mint dressing. However you eat it – eat it with friends and love and starlight or an open fire. And plan your next adventure.


 

KERB does Alchemy from 3 - 7 May, with more than 30 specialist street-food traders serving dishes from India, Pakistan, Nepal, Bangladesh, Afghanistan and Sri Lanka.

find out more

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