POT ROAST LAMB~HOLIDAY CUISINE
POT ROAST LAMB~HOLIDAY CUISINE
INGREDIENTS:
A- HERBS
-ground ginger, ground coriander, black peppercorns, nutmeg,
-fenugreek seeds, sumac,1 tbsp each(all pounded)
-anise seed ,ground cinnamon and fennel seeds -1 tsp ( all pounded)
-1 head garlic 5-6 shallots ( chop and pound) 1 cup of fresh mince coriander
B- LAMB SHOULDER – 3.5 ..3.7 LBS
C- 5-6 CARROTS, A HANDFUL OF FRESH THYME, SOME CORIANDER
D- 2 BOX BEEF BROTH 900 ML EACH
E-1 CUP OF FRESH TOMATO SAUCE
STEPS-
1 :pound all herbs till fine, season the lamb with 2 tbsp sea salt and herbs all over.
2: sauté garlic and shallots with some ( 2-3 tbsp )olive oil till fragrant onto an iron oven pot and brown the lamb all sides..
add tomato sauce and heat about 2-3 minutes
3: add beef broth ,bring to boil with medium high heat.
4: preheat oven 350 F…..
a-Put a tight lid on the iron oven pot and transfer to the oven.
b-Cook for about 2 hours , take out from oven, add the carrots, thyme , coriander and return to the oven for 45-50 minutes.
*** Then remove the lid and cook for a further 15 -20 minutes, or until the lamb has browned.
5:Transfer the lamb to a warm serving platter ,cover with tin foil and a dish towel and leave to rest for 10 to 15 minutes.
6:thicken the juice with corn flour and pour over the dish,carve the meat thickly , sauce spooned over it and serve .
TIPS: SERVE WITH SOUR CREAM ,LEMON JUICE AND HOT SAUCE AS DESIRED .
