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O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Spiced lamb with cracked wheat and green olive salad


Feta or another salty cheese would be a fine addition to this dish. Be sure to squeeze on lots of lemon.

You'll need

1 boned lamb shoulder (about 1.5kg), at room temperature To serve: lemon wedges and harissa   Spice mixture 100 gm butter, melted 1 tbsp each cumin seeds and coriander seeds, coarsely crushed in a mortar and pestle ½ tsp fennel seeds, coarsely crushed in a mortar and pestle 1 tsp sweet paprika 3 garlic cloves, crushed   Cracked wheat salad 300 gm cracked freekeh 1 small white onion, finely chopped 2 cups (firmly packed) flat-leaf parsley, coarsely chopped 180 gm (1½ cups) pitted green olives, coarsely crushed Juice of 3 lemons ½ preserved lemon, flesh and pith discarded, rind rinsed and finely chopped 150 ml extra-virgin olive oil 2½ tbsp pomegranate seeds, to serve

Method

  • 01
  • For spice mixture, combine ingredients in a bowl and set aside.
  • 02
  • For cracked wheat salad, cook freekeh in a large saucepan of boiling water until tender (8-10 minutes), then drain in a fine sieve and spread on a tray to dry (20 minutes). Combine remaining ingredients in a bowl, add cooled freekeh, season to taste, toss to combine and refrigerate until required. The salad can be made a day ahead.
  • 03
  • Season lamb shoulder and char-grill over medium heat, basting occasionally with spice mixture (fat may flare, so turn often), until fat is golden-brown and, for medium-rare, a meat thermometer reads 60C, or a metal skewer inserted for 20 seconds feels hot when touched to your lip (20-30 minutes). Set aside to rest (15 minutes), then slice and serve with cracked freekeh salad, lemon wedges and harissa.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A generous, supple McLaren Vale tempranillo.

Featured in

Jan 2015

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