Mozarab Lamb Steaks

Originally, the Mozarabs were Christians who lived under Muslim rule in the south of Spain, largely in what is now known as Andalusia. The community contains Muslim, Christian and Jewish cultural elements, and is of Visigothic, Iberian, and Moorish descent. As you can imagine, this admixture has led to an amazingly creative and highly individual florescence of language, art, literature – and, of course, cuisine. This is an adaptation, naturally, as the medieval Mozarabs did not have cling film, but I bet they would have used it to great effect if they had had it.



¼ cup olive oil.

4 cloves garlic, finely chopped.

1 tblsp grated fresh ginger.

½ tsp cinnamon.

1 tsp ground cumin.

1 tsp ground coriander seed.

½ tsp paprika.

1 tblsp sweet chilli sauce [or to taste].

Salt to taste.

2 lamb leg steaks.

Another ¼ cup olive oil.

1 medium leek, thinly sliced.

½ cup red wine.

1½ cups beef stock.

3 tblsps honey.

¼ cup peas.

Chopped mint for garnish.



Mix the spices with the oil and smear the mixture over the steaks. Wrap the steaks in cling film and leave in the refrigerator over night.



Heat 2 tablespoons of oil in a heavy frying pan over a hot flame. Brown the two steaks on both sides and remove to a side plate. Add the leek to the pan and fry in the juices, scraping up anything that might stick to the bottom, until well browned then add the wine. Deglaze with the wine and allow it bubble away until mostly gone, then add the honey and the chicken stock. Cook, stirring frequently, until well mixed and slightly syrupy, then replace the steaks in the pan. Add the peas, reduce the heat, cover and cook until done to taste, probably 20 minutes at most. Sprinkle with chopped mint to garnish and serve immediately.


Serve with: Roast baby potatoes in deep plates.


Serves: 2.

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