1 tablespoon Fenugreek 1 tablespoon Cumin Seeds 1 tablespoon Whole Coriander 1 tablespoon Juniper Berries 1 tablespoon Cardamom Pods 1 tablespoon Black Pepper 2 tablespoons Sugar Salt Chili Flake 2 pounds Leg of Lamb
For the Lamb: Toast all spices in a pan over medium low heat until you start to smell the spices. Grind spices either in coffee grinder or mortar and pestle until very fine. Mix in sugar, salt and chili flake. Liberally rub lamb leg with spice rub, making sure to get every available surface and inside of leg. Roast Lamb leg in 350º oven until internal temperature of 140. Let cool.
4 ounces Curried Mayo (See below for recipe) 2 ounces Pickled Red Onion (See below for recipe) 1 ounce Frisee
When lamb has cooled completely pull apart and toss with curried mayo, pickled red onion, and frisee. Stuff the lamb mixture into warmed pita, making sure to evenly distribute the mix. Serve with cucumber salad.
For the Pickled Red Onion: Dissolve sugar into rice wine vinegar, bring this to a boil with the cardamom pods. In a one gallon plastic container, place onions and pour the hot pickling liquid over the onions, making sure to completely cover the onions with the liquid.
Let the onions sit in the pickle for at least one day before using. These will stay for a minimum of three weeks in a refrigerator.
2 cups Mayonnaise (Like Hellman's) 1 tablespoon Lime Juice 1 tablespoon Lime Zest 2 tablespoons Madras Curry Powder 2 tablespoons Reserved Pickling Liquid from Red Onions Salt and Pepper to taste
For the Curried Mayo: Whisk together all ingredients until smooth and the curry powder has tinged the mayonnaise a deep yellow color. Season. This will stay in the refrigerator for up to 2 weeks.
1 English Cucumber 1/2 Red Onion (diced) 1 cup Cherry Tomatoes (halved) 1 ounce Sour Cream 1 tablespoon Rice Wine Vinegar 1 tablespoon Cumin Salt and Pepper to taste
For the Cucumber Salad: Cut the cucumber in half lengthwise, and using a spoon, scrape the seeds from the inside of the cucumber. Slice the cucumber into half moons about 1/4” thick. Toss the cucumber slices, diced onion, and cherry tomatoes with sour cream, rice wine vinegar and season with cumin, salt and pepper. Serve immediately.