Nutty-tasting buckwheat, also known as kasha or groats, can be found at good Polish or Russian delis

Serves 4 or 6
3 lamb neck fillets, about 500g, trimmed of membranes and fat
2 tsp mild paprika
1 tsp fine sea salt
1 tsp coarse black pepper
200g “instant” buckwheat groats (or use Puy lentils)
1 medium onion
25g fresh tarragon sprigs, torn
4 tbsp tarragon or cider vinegar 400ml lamb or chicken stock
2 hot green chillies, bruised
2-4 tbsp hazelnut or walnut oil

Sprinkle the lamb with most of the paprika, salt and pepper and set aside. Put the buckwheat and onion, cut into small wedges, and half the tarragon into a medium ovenproof casserole or saucepan. Pour the vinegar and hot stock down the side of the pan. Put the chillies on top and add the lamb, pushing it down slightly. Bring to the boil over a high heat and cook hard for 5 minutes, covered. Reduce to a low heat and cook, covered, for 25-30 minutes until the grain is fluffy and lamb tender. Turn off the heat and let the pan stand for 5 minutes more. Stir in most of the nut oil. Remove the fillets, and rub with the remaining paprika and oil. Slice thinly and serve hot or cold, garnished with the remaining tarragon.

RECIPE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS SIMON BROWN
JUNE 2008