MANGO SALSA RECIPE WITH TOMATO SKIN

This is inspired by espinacas con garbanzos, an Andalusian tapa in which spinach and chickpeas are bound in a sauce made with fried bread, almonds and sherry vinegar. Yotam Ottolenghi’s braised greens with chickpeas and almonds. Braised greens with chickpeas and almonds Scatter the coriander on top, and serve with the rest of the amba and tahini sauce on the side. To assemble, transfer the aubergines and their oil to a high-sided platter, spoon some of the amba over the top, followed by three tablespoons of the tahini. Put the tahini in a small bowl with the lemon juice, a tablespoon of water and a quarter-teaspoon of salt, mix well and set aside. Meanwhile, put the mango pickle in the small bowl of a food processor, add 100ml water and blitz smooth. Cover again with foil and bake for another hour and 30 minutes, stirring gently every 30 minutes, until the aubergines have softened but are still holding their shape. Take the tray out of the oven, stir in the aubergines and a teaspoon of salt.

Cover tightly with foil, then bake for 30 minutes, stirring once halfway. Put the onions, garlic, olive oil, hawaij spice and a half-teaspoon of salt in a 33cm x 27cm high-sided oven tray and mix well to coat. We’ve made a cheat’s version of amba, a tangy, sweet mango condiment, but if you see a jar of ready-made, by all means use that instead.ģ onions (600g), peeled and thinly sliced 6 garlic cloves, peeled and sliced 250ml olive oil 2 tbsp hawaij spice, or other spice mix such as garam masala or baharat Fine sea salt 1kg baby aubergines, slit open lengthways, but not all the way through and with stems still attached 100g hot mango pickle 10g coriander leaves, roughly choppedįor the lemony tahini 40ml tahini 2 tbsp lemon juice Once made, these aubergines keep well, too, for up to three weeks in the fridge, if covered in oil, which gives you plenty of time to experiment. They’re also incredibly delicious piled into a pitta with as many fresh herbs as you can fit in. These work well with all sorts of meals, either as a starter, or as part of a spread, or just as a main course with plain rice. Yotam Ottolenghi’s baby aubergines with amba and tahini. To serve, arrange the peppers on top of the lamb, drizzle over two tablespoons of the salsa and serve with the rest of the salsa on the side.

Meanwhile, put all the salsa ingredients and a half-teaspoon of salt in the small bowl of a food processor, blitz until almost smooth, then transfer to a bowl. Roast for two and a half to three hours, giving the mix a gentle stir once halfway, until the lamb is tender and falls apart easily. Transfer the lamb mix to a large, high-sided roasting pan in which it fits snugly, then cover tightly with foil. Scrape this mix into the bowl, add the cinnamon, preserved lemon, onions, garlic, fennel, potatoes, romano and çarli peppers (if using), and mix well. Put the ground fennel and cumin seeds, kashmiri chilli, jarred peppers, tomato paste and red chilli in the large bowl of a food processor, add a tablespoon of salt and a good grind of black pepper, then blitz smooth. Put a large frying pan on high heat and, once smoking, sear the lamb in batches for two to three minutes on each side, then return to the bowl. In a very large bowl, mix the lamb with the oil, to coat.

MANGO SALSA RECIPE WITH TOMATO SKIN

For ease, we’ve swapped the traditional Turkish pepper paste for jarred red peppers, which do an equally good job of imparting a pepper flavour that really benefits from the long cooking.ġkg lamb neck, cut into 5cm chunks 2 tbsp olive oil 3 tsp fennel seeds, toasted and roughly crushed in a mortar 3 tsp cumin seeds, toasted and roughly crushed in a mortar 2 tsp ground kashmiri chilli, or regular paprika 1 x 450g jar red peppers, drained (260g) 40g tomato paste 1 red chilli Fine sea salt and black pepper 1 cinnamon stick 1 preserved lemon (40g), pips discarded, flesh and skin finely chopped 3 onions, peeled and cut into quarters (540g) 2 garlic bulbs, 1cm cut off the top of each, to expose the cloves inside 1kg fennel bulbs, stems trimmed and discarded, then each bulb cut into 6 wedges 600g baby potatoes, peeled and left whole 6 small romano peppers (300g) 6 çarli peppers (300g), or use 300g more romano peppersįor the preserved lemon salsa 50g coriander leaves 60ml olive oil 2 preserved lemons (60g), pips removed 2½ tbsp lemon juice This dish, which is inspired by Turkish pepper paste-marinated lamb and features tender, fall-apart meat, melting potatoes and sweet onion and fennel wedges, is well worth the wait.

Mango salsa recipe with tomato