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TRICKS OF THE TRADE; Simon Rimmer supports The One Brand, which helps humanitarian aid projects across rural communities in Africa. He is trying to get us in the mood for summer as he creates a lamb tikka with curried cauliflower cakes.

1 WHAT YOU NEED For Curried Cauliflower Pancakes: 1 head cauliflower, cut into small florets - blanched, 4 salted anchovies, finely chopped, 8 beaten One Good Eggs, 100g dry breadcrumbs, 50-75g plain flour, 75g grated pecorino, tablespoon curry powder, 100g ricotta 2 WHAT YOU NEED for Lamb Tikka: 800g cubed lamb loin, 100ml natural yoghurt, juice 1 lime, 2 cloves crushed garlic, 25mm piece ginger, finely chopped, 15g ground coriander, 5g ground cumin, 5g ground garam masala, 5g paprika, salt, Juice 1 lemon mixed with 100g butter.

3 FOR THE PANCAKES Fry the cauliflower and anchovies over med heat for 2-3 minutes until soft, stir regularly. Put in a bowl.

4 ADD THE OTHER Ingredients, stir, but don't worry about cauliflower lumpy bits, they're supposed to be there.

5 MIX IT UP Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side 6 COMBINE THE MARINADE Ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours.

7 AFTER THEY'VE MARINATED place on medium heat on BBQ, baste with the butter and lemon, turn when golden. Serve with cucumber raita and coriander blended with vinegar.
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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Article Type:Recipe
Date:Jul 24, 2012
Words:198
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