Spiced cannon of salt marsh lamb with chicken liver masala and asparagus and spinach porial

Loading

Lamb that grazes in coastal estuaries is highly prized in France and increasingly in the UK. Its tender flavour lends itself well to Indian spices as Cyrus Todiwala demonstrates.

Ingredients

For the spiced cannon of lamb

For the chicken liver masala

For the asparagus and spinach porial

To serve