Wednesday, 9 June 2010

Braising Recipe Number 2 : Lamb Shoulder.

This is a nice little recipe that reminds my stomach that i am its closest confidant, dearest friend and most despicable lover. It’s quite a nice way to prepare lamb, and it’s easy as shit to pull off. I’ve paired it here with a little yoghurt carrot salad that a friend of mine wants the recipe for. When he isn’t getting blazed and hitting bongs, he’s constantly pestering me for it. I’ll come to that later. First the lamb; for which you’ll need…

half a lamb shoulder
harissa paste, a couple of tbsp
coriander seed
cumin seed
fennel seed
ras al hanout
oilive oil

First you need to roast the spices, so take a spoon of the fennel, coriander and cumin seeds and put them in a dry pan. Dry fry until they start to toast slightly, smell a lot and pop a little. Take them out and throw them in a pestle and mortar or a grinder or something heavy and grind that all up. Add the ras al hanout, salt and pepper and give it a mix.

Throw the lamb in a roasting dish apply plenty of olive oil and rub in the spices and the harrisa. Drop some unpeeled garlic around it, a few shallots if you want them and then cover with foil and put in the oven you should have preheated to 140C before you started the prep.

Leave this in the oven for a few hours. Let’s say three or a little more. Four tops. You can do five if you want, but i probably wouldn’t. Turn up the oven for the last 20 minutes or so if you want it to crisp a little, but please keep an eye on it.

In the meantime you might want to make the carrot yoghurt salad. You should. It’s nice. You’ll need...

grated carrot


lemon juice

olive oil

salt, pepper

Fry the carrot in good olive oil until softened and a little lighter in colour. I added a little of the roasted garlic from the lamb at this point. It’s optional. Allow to cool. Put in a bowl with some yoghurt, more olive oil and a touch of lemon if you need it, then season.

After such trials you’ll have a big chunk of sweet, moist meat and a pan full of fat. Set the meat aside and drain as much fat away as you can. There should be a rich pool of meat juices you can salvage underneath. Either make it into a gravy or spoon a little as is over the meat. I served as is, the meat, the salad and some pitta, but i wouldn’t be adverse to a good pilaf or some well made couscous to accompany. You could have it with chips…i don’t really care.

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