Julie Lin’s Haggis Pepper Fry

Prep time: 10 mins

Cooking time: 25 mins

Serves: 4

ingredients

454g Simon Howie Haggis
2-3 tbsp coconut oil
3 sprigs fresh curry leaves
1 tsp black mustard seeds
6 cloves of garlic – diced
1 Thumb sized piece of ginger – diced
2 banana shallots

To be roasted and ground down
1 tbsp Black Peppercorns
1 tbsp Coriander seeds
2 dried red chillies
1 tsp ground fennel seeds
Powdered spices
1 tbsp garam masala
½ tsp Haldi / Turmeric Powder

To serve
Lime juice
Salt to taste
Cooked Rice

Method

Roast and grind spices
• Heat a small dry pan over medium heat and lightly toast the black peppercorns, coriander seeds, dried red chilies, and fennel seeds until aromatic (about 1-2 minutes).
• Allow to cool, then grind into a coarse powder using a mortar and pestle or spice grinder. Set aside.

Begin cooking
• Heat the coconut oil in a large skillet or wok over medium heat. Add the curry leaves and fry for 30 seconds until aromatic and slightly crisp.
• Add the diced garlic, ginger, and banana shallots. Cook, stirring frequently, until the shallots are golden brown and caramelised.
• Add the garam masala and turmeric powder to the pan. Stir for 30 seconds to release their flavours, ensuring they don’t burn.

Add the haggis
• Crumble the haggis into the pan and mix well with the aromatics and spices. Cook on a medium heat, stirring occasionally, for 4-5 minutes, allowing the haggis to absorb the flavours.

Season
• Sprinkle the roasted and ground spice mix into the pan. Stir thoroughly, cooking for another 2-3 minutes until the haggis is well-coated and fragrant.
• Squeeze fresh lime juice over the haggis pepper fry and adjust salt to taste. Stir once more and serve immediately.

Serve hot with cooked rice