Mmm.. delicious!
Middle Eastern slow cooked lamb shoulder
Middle Eastern slow cooked lamb shoulder with carrot and barley pilau
Middle Eastern slow cooked lamb shoulder
1 kg boned and rolled shoulder of lamb
2 tablespoons oil
2 onions, peeled and chopped
2 cloves garlic, crushed
¼ teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon smoked paprika
1 teaspoon ground coriander
20g grated root ginger
½ teaspoon cinnamon
Seeds from 4 cardamom pods
200g passata
500ml beef stock
1 tablespoon red wine vinegar
Heat the oil in a pan and when smoking hot add the lamb. Seal off until fat is golden and meat sealed well. Place in a casserole. Add the onions and garlic to the pan and cook until soft. Add the spices and cook for 30 seconds. Add the passata and stock and bring to a simmer. Pour over the lamb and cover. Place in a 160oc oven for about 2 and a half hours or until fork tender. Allow lamb to rest for 15 minutes then shred the meat and return to the pan. Add vinegar and check seasoning
Carrot and barley pilau
250g pearl barley, soaked in cold water for a few hours and drained
1 litre vegetable stock
1 onion, chopped
1 clove garlic, minced
2 tablespoons oil
1 teaspoon garam masala
2 carrots, scrubbed and coarsely grated
4 chopped scallions
Zest juice 1 lemon
Fry the onion and garlic in the oil and add the barley. Add the stock and garam masala and bring to a simmer. Add a lid and leave for 40 minutes. Give it a stir occasionally. Add the carrots, stir well, return lid and cook for another 15 minutes. Liquid should have absorbed. Add the scallions, lemon zest and juice and check seasoning.
