Lamb Sahara with naan bread

Name: Lamb Sahara with naan bread
Cuisine: Chinese
Ingredients: pinch of salt and freshly ground black pepper; 1 tablespoon vinegar; 1 teaspoon ground cinnamon; 2 stalks dried marjoram; 2 tablespoons tahini; 2 teaspoons sugar; 1 teaspoon lemon zest; pinch of salt and freshly ground black pepper; 3 cloves garlic, chopped; 2 ½ tablespoons olive oil; 500 g boneless lamb loin cut into 1 cm cubes; 1 tablespoon dark soy sauce; 1 tablespoon black olives cut into slivers; 12 small pickled chillies, Lebanese style; 1 carrot cut into 2 cm x 1 cm strips; 1 tablespoon chopped shallots; fresh mint, coriander or parsley; 2 eggs; fresh mint, coriander or parsley; fresh mint, coriander or parsley; 225 ml milk (or ½ milk, ½ yoghurt); 1 ½ tablespoons unsalted butter, melted; 225 ml milk (or ½ milk, ½ yoghurt); 225 ml milk (or ½ milk, ½ yoghurt); ½ red capsicum, cut into 1 cm x 1 cm cubes; 800 g plain flour; juice of ½ lemon; 1 tablespoon roasted pinenuts; 1 scant teaspoon bicarb soda; ½ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

Eating fish led to this dish—a spicedfish with chilli and tahini—rich, fragrant, addictive and romantic.

This is a Middle-Eastern-style dish that relies on a combination of olives, chilli, pinenuts, tahini and sugar to enhance the lamb, giving it a nutty sweetness and well marinated flavour. The dish would please a Bedouin or a Hakka. Hakka (‘guests’ in Chinese) belong to the nomadic Chinese dialect group which moved for centuries from north to south China and who have now wandered

Ingredients

Asia
China
Bread

Ingredients

Method