In this video, we cook the juiciest lamb you’ve ever seen, buried beneath hot coals alongside tender vegetables and spices. This traditional method slow-cooks the meat to perfection, locking in flavor ...

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250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips ; 2 tbsp potato flour; 2 tbsp tapioca granules, ground; groundnut oil, for deep ...