Spiced Lamb Terrine

Ingredients

2 1/2 lb (1.1 kg) ground lamb

2 small (about 2/3 cup total) onions, finely diced

1/4 cup (60 mL) (about 6 cloves) garlic, finely minced or microplaned as needed neutral oil (canola or vegetable)

1/4 cup (60 mL) dry white wine

4 tbsp (60 mL) fresh thyme, finely chopped

salt to taste (start with about 2 tsp/10 mL))

zest and juice of 1 lemon

2 bay leaves

2–3 tbsp (30-45 mL) ground cumin

1 tbsp (15 mL) ground coriander

2 tsp (10 mL) ground cardamom

1/2 tbsp (7.5 mL) smoked paprika

3 tsp (15 mL) ground fennel seed

2 tsp (10 mL) ground black lime

3 tsp (15 mL) chili flakes

Gently sweat the onions, garlic, and bay leaves in a small amount of neutral oil over low heat until soft and translucent, without browning.
Add a generous pinch of salt and stir in the chopped thyme. Pour in the white wine, raise the heat, and reduce the liquid by half.
Add all ground spices and chili flakes. Stir well and cook gently, allowing the spices to toast without sticking or burning. Remove the mixture from the heat and chill completely.
Place ground lamb in a large bowl and add the lemon zest. Once the spice mixture is fully chilled, add it to the lamb and mix thoroughly by hand until evenly combined. Add lemon juice and mix again. Test the seasoning by frying a small portion in a pan. Taste and adjust the seasoning as needed with more salt, garlic, or spices.
Line a loaf pan with parchment paper and pack the lamb mixture into it. Cover the top with another layer of parchment.
Place the loaf pan into a larger baking dish and fill the outer dish with boiling water until it reaches about one-quarter to halfway up the sides of the loaf pan. Cover the whole setup with foil to trap steam.
Bake at 350F/175C for about 45 minutes, or until the top of the terrine feels firm to the touch. Cool the terrine in the refrigerator. Once fully chilled, slice and reheat as needed, serving with any collected juices. Makes 20 servings.