Ingredients
| SPICED BRAISED LAMB | |
| 100ml canola oil | |
| 1.5kg bone-in lamb shoulder | |
| 20g cumin seeds | |
| 10g caraway seeds | |
| 5g cloves | |
| 1 stick cinnamon | |
| 4 star anise | |
| 2 bay leaves | |
| 500g red onion, diced | |
| 250g tomatoes, diced | |
| 30g curry leaves | |
| 20g ginger paste | |
| 20g garlic paste | |
| 300ml chicken stock | |
| TAPIOCA CRACKERS | |
| 10g cumin seeds | |
| 400ml water | |
| 100g tapioca pearls | |
| salt and pepper, to taste | |
| canola oil, for frying | |
| WALNUT SALSA | |
| 200g whole walnuts, shelled | |
| 4 tablespoons canola oil | |
| 10g mustard seeds | |
| 20g curry leaves | |
| 10g cumin seeds | |
| 1 green chilli, deseeded, finely chopped | |
| 1 tablespoon crushed garlic | |
| 1 medium-sized red onion, finely chopped | |
| 50g fresh coriander leaves, finely sliced | |
| 2 tablespoons lemon juice | |
| salt and pepper, to taste | |
| TO ASSEMBLE | |
| coriander leaves | |
| extra virgin olive oil |
Instructions
| 1. | Heat the oven to 160°C. |
| 2. | Put the canola oil into a hot pan and sear the lamb shoulder until it is golden brown on all sides. |
| 3. | Transfer the lamb into a baking dish and set aside |
| 4. | In the same pan add all the dried spices and fry until crackling. |
| 5. | Add the onions and sauté until translucent, then add the tomatoes and cook until semi dry, about 15 minutes. |
| 6. | Add the curry leaves, ginger and garlic and cook for a couple of minutes until nice and fragrant, then add the chicken stock and bring to the boil. |
| 7. | Add all the braising liquid to the baking dish with the lamb shoulder, cover with foil and cook it in the oven for 4-5 hours until it is falling off the bone. |
| 8. | Once cooked, take it out the oven and let it cool in the liquid overnight. |
| 9. | Next day, take the meat from the liquid and shred. Bring the braising liquid to the boil then blend to a smooth consistency. |
| 10. | Add to the lamb. Spread some plastic wrap on a flat surface. |
| 11. | Add the warm lamb mix and roll it into a cylinder about 4cm in diameter. |
| 12. | Put into the fridge for about 2 hours. |
| 13. | Once set, remove it from the plastic wrap and cut into slices about 1.5cm thick. |
| 14. | Set aside until ready to assemble. |
| 15. | TAPIOCA CRACKERS |
| 16. | Heat the oven to 70-80°C. |
| 17. | Line a baking tray with baking paper. |
| 18. | Toast the cumin in a pan and set aside. |
| 19. | Boil the water, add the tapioca pearls and cook them over a low-medium heat until translucent, about 15 minutes. |
| 20. | Add the toasted cumin, salt and pepper and mix. |
| 21. | Spread the tapioca into small discs about 2mm thick and 5cm wide and dehydrate in the oven until crispy, about 4 hours. |
| 22. | Heat the oil to 220°C and deep fry the tapioca crackers until golden brown, about 1-2 minutes. |
| 23. | WALNUT SALSA |
| 24. | Soak the walnuts overnight in water. |
| 25. | Drain, then blend the walnuts to a fine consistency. |
| 26. | To temper the spices, heat the canola oil in a saucepan and add the mustard seeds, curry leaves, cumin seeds, green chilli and garlic. |
| 27. | Stir until crackling, then add to the walnuts. |
| 28. | Add the red onion, coriander and lemon juice and season with salt and pepper. |
| 29. | TO ASSEMBLE |
| 30. | Put the lamb slices on a baking tray and reheat at 90°C for 50 minutes. |
| 31. | Put the tapioca crackers on a plate, top each cracker with a slice of lamb and one teaspoon of walnut salsa, season with salt and garnish with fresh coriander and extra virgin olive oil. |
Recipe by Aditya Raut