Nubian lamb with feta cheese sauce and candied bananas

Ingredients for 2 servings:

• 2 slice(s) lamb, either rump or back
• 2 banana(s), sweet
• 200 g feta cheese
• 200 ml cream or milk
• 2 cloves garlic, freshly chopped
• 2 tsp sage, dried
• 2 tsp coriander, shredded
• 3 tsp sesame oil
• 1 tsp cumin powder
• 2 tsp long pepper, red, from Cambodia
• butter
• brown sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 15 minutes

oriental, simple, delicious

Mix together the oil, coriander, sage, and half the garlic and brush the lamb with it. Wrap the lamb pieces in foil and refrigerate for about 4 hours. Sear the lamb on both sides and cook in the oven at 80°-100° for about 30 minutes. I baste it with a little more oil. While it’s cooking, I prepare the feta cheese sauce. Add the feta to the hot pan in which you previously cooked the lamb, let it melt briefly, and then add the cream, garlic, and cumin. Bring to a boil briefly, then simmer, stirring occasionally, until the sauce has the desired consistency. Meanwhile, candied banana pieces in hot butter with sugar until golden brown. To serve, pour the sauce over the meat and garnish with pepper. (I prefer a very special long pepper from Kampot, Cambodia—which is simply amazing for this.) The bananas also go on the plate, but shouldn’t be mixed with the sauce. Then you get the full enjoyment! Serve with arak and/or an orientally spiced, deep-black mocha.