For the lamb:
• 1 kg leg of lamb cubes
• 2 t Osman’s Taj Mahal Paprika
• 1T mixed dried herbs
• Sea salt and Osman’s Taj Mahal black pepper
powder
• 3 T extra virgin olive oil
For the chips:
• 800 g potato chips
• Sunflower oil, for deep-frying
• 1t Osman’s Taj Mahal Paprika
• Sea salt and Osman’s Taj Mahal black pepper
powder
• 1T white vinegar
For the mint sauce:
blend • 10 g mint leaves, chopped • 10 g fresh coriander, chopped • 10sman’s Taj Mahal Cloves • 1T honey
• 1T white vinegar
• 2 T extra virgin olive oil • Microherbs, to garnish
OSMAN’S
TAJ MAHAL
1.Mix the lamb with Osman’s Taj Mahal Paprika, mixed herbs and seasoning. Drizzle with the olive oil.
2. Thread the lamb onto skewers, then chill for 30 minutes.
3. To make the chips, place them on kitchen paper to dry. Heat the oil in a saucepan over a medium- low heat. Cook the chips in batches for 4 minutes, then drain on kitchen paper and cool.
4. When all the chips are cool, increase the heat to medium high, return the chips to the hot oil and fry until cooked through.
5. Season with Osman’s Taj Mahal paprika, salt, pepper and vinegar.
6. Heat a pan over a medium heat and cook the lamb skewers for 10 minutes, or until well browned.
7. Garnish with microherbs and serve with the chips and mint sauce.
Cook’s note: This mint dipping sauce pulls the whole dish together.