Ingredients
| 1kg lamb shoulder (I used Te Mana) | |
| 1 tablespoon salt | |
| 100ml olive oil | |
| 1 white onion, quartered | |
| 1 carrot, quartered | |
| 1 celery stick, quartered | |
| 5 garlic cloves | |
| 1 teaspoon coriander seeds | |
| 1 teaspoon cumin seeds | |
| 1 teaspoon fennel seeds | |
| 1 teaspoon smoked paprika | |
| 1 sprig rosemary | |
| 5 sprigs thyme | |
| 1 tablespoon tomato paste | |
| 500ml chicken stock |
For this dish I have used a pressure cooker to take the faff out of braising lamb; it’s so easy – just put the browned meat and veges in and leave it.
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Instructions
| 1. | Season the lamb well with the salt. |
| 2. | Put a large frying pan (cast iron is ideal) over a high heat and add the olive oil. |
| 3. | When hot, lightly brown the lamb, skin side down first, on both sides. |
| 4. | Remove lamb and place in a pressure cooker. |
| 5. | Brown the vegetables in the same pan, then add the garlic, spices and herbs and fry until fragrant (about 1 minute). |
| 6. | Add the tomato paste, then the stock to the pan and deglaze by bringing it to the boil and scraping residue from the base. |
| 7. | Pour the vegetables and stock into the pressure cooker with the lamb and cook for 1.5 hours (I use a manual setting). |
| 8. | Allow the lamb to cool to room temperature in the pressure cooker (this keeps more flavour in) before removing. |
| 9. | Strain vegetables, reserving the liquid, and transfer this to a saucepan to reduce for about 15 minutes. |
| 10. | Preheat the oven to 200°C, then roast lamb in a roasting tray for 15 minutes or until browned. |
| 11. | Baste with reduced braising liquid to create a glossy glaze. |
Recipes & food styling Chris Scott / Photography Sam Stewart
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