Season the lamb shoulder with salt and pepper, sear on all sides in a very hot pan with Sublim’ “L’Exotique” organic virgin coconut oil, then set aside on a plate.
Peel and chop the onions and carrots, then add to the pan with the unpeeled garlic and sauté for 2 to 3 mins, then deglaze with the white wine and allow to reduce by ½.
Add the tomato, water, spices, garlic clove, and the preserved lemon cut into four, then return the lamb shoulder to the pan, and place in the oven to cook at 90°C for 5 hours.
Remove the lamb shoulder from the pan, and strain the sauce through a fine sieve.
Reheat the lamb in the sauce and arrange on a plate garnished with fresh coriander leaves.
Serve each portion topped with tomato sauce, a drizzle of yoghurt and a dash of pomegranate molasses.
Serve with homemade pasta (images of pappardelle: February recipe)
Suggestion : pre-set the oven timer the night before and feel free to rest the cooked lamb in the oven as it cools. Your lamb will be beautifully tender and flavoursome.
Instead of the cumin, you can substitute your favourite spices such as ras-el-hanout, paprika, etc.
flavour creation No. 5
flavour creation No. 4
flavour creation No. 3
flavour creation No. 2
flavour creation No. 1
Crunchy and moreish
Strawberries and raspberries
a chequerboard in whiting
Did someone say “Cocktail hour”?
Soup, or puree?
