This is an unusual spin on a classic dish: a tartare made with lamb instead of beef. The egg yolk you might usually expect to see in a tartare is missing: instead, the amba – a pickled mango sauce – works as the binding agent, while also adding a lot of flavour. I recently started serving this with a grilled pitta in the restaurant and it’s had a great response. The pickled cucumber is a vital component, cutting through the rich meat and adding to the complexity of the dish.
Serves 4-6
lamb rump or lamb leg 200g, trimmed of excess fat and tough connective tissue
pickled cucumbers 30g, finely chopped
shallot 1 small, diced
chives 1 tbsp, chopped
aleppo chilli flakes ½ tsp
amba 2 tsp (available in supermarkets and online)
extra virgin olive oil 2 tsp
sea salt and freshly ground black pepper
To serve
pittas 2, toasted and halved
za’atar for sprinkling
Cut the trimmed lamb into thin strips and then into cubes about 2.5mm in size, or as small as you can. Place in a mixing bowl and add the rest of the ingredients. Mix well and serve with toasted pitta sprinkled with za’atar.
From Oren by Oded Oren (Hardie Grant, £26). To order a copy for £22.88 go to guardianbookshop.com
