Winter warmers...
It is the perfect weather today for a delicious, soul warming slow cooked dinner. Tony Carroll from Jolleys Boathouse recently cooked this amazing dish at his OOP cooking class. See below for his recipe and see how delicious this meal is for yourself. You will be thanking us!
Slow Cooked Lamb Shoulder w Moroccan
Flavours.
Quince, Preserved Lemons and Almonds.
1k Lamb Shoulder
1 Ea Onions{Finely diced }
6 Cloves Garlic {Crushed }
4 Ea Tomatoes {Diced }
20
Mls Saffron Water
2
Lt Chicken Stock {Hot]
200
mls Vegetable Oil
2
Ea Cinnamon
Sticks Broken
1
Table Spoon Coriander Seeds
1
Table Spoon Cumin Seeds
1
Table Spoon Fennel Seeds
Roast,
Cool, Grind and Sieve the above.
1
Table Spoon Turmeric
1
Table Spoon Smoked Paprika
1/3Table
Spoon Chilli Powder.
½ T/Spoon Powdered Ginger.
3 T/spoons Honey
100
mls Red Wine Vinegar
Seal
Lamb Shoulder in a really hot pan, and place onto a braising dish.
Sweat
Onions in Oil really well, add garlic and Cinnamon for 3-4 mins. Add all the
spices and cook out.
Add
Tomatoes, 3-3 Mins, Honey, and a pinch of salt.
Add hot chicken Stock and Saffron Water, bring to the boil and simmer.
Pour
over the lamb, cover w Al Foil and place in a low oven overnight.
Finish
w salt lemon Juice, Poached Quince, Toasted Almonds and Preserved Lemons.
Garnish
w picked Coriander Mint and Parsley.