100g/3½oz plain flour mixed with 50ml/2fl oz water
2 free-range eggs, beaten
100g/3½oz panko breadcrumbs
For the potatoes
200g/7oz baby potatoes, scrubbed
1 tbsp cumin seeds
pinch black pepper
100g/3½oz lamb fat (see lamb method below)
2 garlic cloves, thinly sliced
100ml/3½fl oz vegetable oil
1 red chilli, sliced
20ml/¾fl oz extra virgin olive oil
1 tsp harissa paste
2 tbsp cream cheese
For the cabbage
1 hispi cabbage, cut into quarters
1 fresh red chilli, sliced
50ml/2fl oz white wine vinegar
20g/¾oz runny honey
To make the lamb belly, trim the belly and render down a bit of the fat to reserve for cooking the potatoes (see below). Sprinkle the lamb belly with the salt and add the garlic and cumin seeds. Place in a bowl and marinate overnight in the fridge.
Preheat the oven 170C/150C Fan/Gas 3½. Transfer the lamb belly to a roasting tin, pour in the chicken stock and roast for 2 hours or until very tender. Drain the lamb belly, season with a little salt and sprinkle with the chilli. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Smear the lamb belly with the Dijon mustard and roll in the flour mixture. Dip the lamb into the eggs and then cover with the breadcrumbs. Deep-fry until crispy. Carefully transfer to kitchen paper to drain.
To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients together in a roasting tin and roast for 20–30 minutes.
To make the cabbage, sprinkle the cabbage quarters with the salt and sear in a hot pan. Mix the chilli, vinegar, honey and extra virgin olive oil in a bowl.
To serve, slice the fried lamb belly. Rip the leaves off or leave whole if you prefer. Place the sliced lamb nuggets around and drizzle the dressing on top.
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