Lamb Fondue

Ingredients

• 1 kg boneless lamb loin
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 0.5 tsp black peppercorns
• 1 pinch cinnamon
• 1 l vegetable oil (for fondue)
• Rosemary sprig
• 500 g Greek yogurt
• 4 Garlic cloves
• 50 g cucumber salad
• Salt
• 1 tsp sharp mustard
• pepper (ground)
• a handful mint
• 2 tbsp olive oil
• 2 tbsp Orange juice

Instructions

1. 1.

   Trim, wash, pat dry the meat and cut into bite‑size cubes. Crush coriander seeds, cumin seeds and pepper in a mortar. Add cinnamon and rub the spices onto the meat. Cover and refrigerate for about 2 hours.

2. 2.

   For the dips, put half of the yogurt in a bowl. Peel the garlic and press it into the yogurt. Grate the cucumber finely after peeling. Salt, let sit for about 10 minutes, then squeeze out excess liquid and stir in mustard with the garlic yogurt. Season with salt and pepper.

3. 3.

   For the second dip wash the mint, pluck the leaves and blend them with olive oil. Let this mixture infuse into the yogurt and season with salt, pepper and orange juice.

4. 4.

   Heat the oil in a fondue pot. Skewer the lamb on rosemary sprigs as desired and fry for about 5‑7 minutes in the hot fat. Serve with the dips for lamb fondue.