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1 Cut the onion into four wedges and peel. Finely chop one of the wedges. Heat the red wine in a pan with the balsamic vinegar and simmer rapidly to reduce by about half. 2 Cut a lamb steak into strips. Heat 1 tbsp olive oil in a frying pan, add the lamb and chopped onion and cook quickly to brown. 3 Add the reduced wine and simmer for about 15 minutes. Add the Marmite to the sauce and season with black pepper. 4 Heat a wok, add the coriander, cumin, cloves and caraway seeds and toast for 1-2 minutes. Crush in a pestle and mortar and sprinkle over both sides of the other piece of lamb. 5 Heat 1 tbsp olive oil in a frying pan, add the lamb steak and cook on both sides until cooked to taste. 6 Use a mandolin to cut one potato into thin spaghetti strands and cook in a pan of boiling water until tender. Heat the cream in a pan and simmer rapidly until thickened. Add the mustard and season. 7 Grate the other potato and place in a bowl. Add the icing sugar, season and mix together. 8 Heat 1 tbsp olive oil in a frying pan, add the grated potato and flatten down. Cook for 3-5 minutes on each side until golden brown and cooked through. Transfer the cooked potato rosti onto a board and use a plain cutter to cut out circles. 9 Drain the potato spaghetti, add to the cream and stir to coat. Heat the butter in a wok, add the spinach and cook quickly to wilt. Strain the lamb strips through a sieve and reserve the sauce. 10 Arrange the potato discs on a plate, sit the spinach on top and add the potato spaghetti. Sit the lamb steak on top and drizzle the red wine sauce around the edge of the plate. 11 For the Onion Fritters: Fill a deep pan one third full with vegetable oil and heat. Place the self raising flour in a bowl with 2 tbsp chopped coriander and gradually add enough beer to make a thick batter. Pull the remaining onion wedges into pieces 2-3 layers thick, coat in the batter and deep fry. 12 Cut the orange into quarters, place in a mini food processor and blitz. Pour the orange into a pan, add the honey, sesame oil, soy sauce and 1/4 tbsp chopped coriander, heat through and season. Arrange the onion fritters on a plate, pour the sauce into a small pot and serve. NOTES : Chef - James Martin with Alice Beer Recipe by: Celebrity Ready Steady Cook
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