Braised Lamb Shoulder, Rice Pilaf, Garlic and Honey Yoghurt
 
 
Recipe type: Main Course & Sides
Cuisine: Middle Eastern
Serves: 6
Ingredients
FOR THE MARINADE:
  • 1.2kg boneless lamb shoulder
  • 6 cloves garlic
  • 3 lemons, juiced
  • 2 tablespoon olive oil
  • Salt and pepper
  • 2 shallots
  • 3cm ginger
  • 2 tablespoon coriander, freshly ground
  • 2 tablespoon cumin, freshly ground
  • 2 tablespoon paprika
  • ½ tablespoon turmeric
  • ½ tablespoon garlic powder
  • ½ tablespoon black pepper
  • Little olive oil
FOR THE LAMB SHOULDER:
  • 1 onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • ½ leek, roughly chopped
  • 2 carrots, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 2 tablespoons tomato paste
  • Chicken stock
FOR THE RICE PILAF:
  • 100g rice
  • 200ml chicken stock
  • 50g of butter
  • Few strands of saffron
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • ½ tablespoon cumin seeds
FOR THE GARLIC & HONEY YOGHURT:
  • 250g yoghurt
  • 1 garlic clove, finely chopped
  • Chopped coriander to garnish
  • Lemon juice to taste
  • Honey to taste
  • Salt and pepper
FOR THE GARNISH:
  • Sliced chilli
  • Chopped parsley
  • Chopped coriander
Instructions
TO MARINATE THE LAMB:
  1. Place the first six ingredients in a blender and blend till smooth.
  2. Then add the next six ingredients to the mixture and mix altogether. Add a little olive oil to get a coating consistency. Season with salt.
  3. Then rub the mixture all over the lamb shoulder.
  4. Marinate the lamb overnight but two days are best.
TO MAKE THE LAMB SHOULDER:
  1. Place the marinated lamb shoulder in deep oven tray and add the onion, celery, leek, carrots, garlic cloves.
  2. Add chicken stock to the pan to just about cover the lamb.
  3. Add 2 tablespoons of tomato paste and stir into the stock.
  4. Wrap tightly with foil and cook for 5-6 hours at 150 Degrees Celsius.
  5. Once cooked remove the lamb and reduce the liquid till it reaches a sauce consistency, then skim to remove excess oil.
TO MAKE THE RICE PILAF:
  1. Melt 50g butter and sweat 1 finely chopped shallot and garlic clove.
  2. Add ½ tablespoon of cumin seeds. Then add the rice and mix together.
  3. Next add the few strands of saffron, followed by the stock and bring to a boil.
  4. Cover with foil, turn down heat as low as possible and cook for 15 minutes. Then let stand for 5 minutes, remove the foil and gently fork through rice.
TO MAKE THE GARLIC & HONEY YOGHURT:
  1. Hang 250g yoghurt overnight.
  2. The next day, add 1 garlic clove, finely chopped to the yoghurt.
  3. Add coriander to garnish and lemon juice to taste.
  4. Add honey, salt and pepper to taste.
  5. Mix well.
TO SERVE:
  1. Place rice into the centre of a large sharing dish, place the lamb shoulder on top and place the sauce over the lamb.
  2. Garnish with sliced chilli, parsley and coriander.
  3. Serve with garlic and honey yoghurt.
Notes
The “Ramadan Nights by Dish” concept initially launched in 2016 as an innovative pop-up Iftar concept in Al Quoz and featured a bespoke fusion menu inspired by flavours of the Middle East. Due to Covid-19 the pop-up will not take place, however, its team will bring its unique Ramadan fusion menu to your home through its renowned home catering service. Please visit www.dish.ae for more info.
Recipe by Voyageur Chic at http://voyageurchic.com/uae-chef-ramadan-recipes-series-chef-ryan-of-dish-catering-shares-his-braised-lamb-shoulder-recipe/