Recipes
Lamb shoulder with Harira, slow roasted grapes and crispy chickpeas
25 minutes Preparation time
2 hours 20 minutes Cooking time
6 serves Serves
Ingredients
Lamb
600 g piece lamb shoulder, deboned
1 tsp salt flakes
350 ml olive oil
1 cinnamon stick, broken
2 black cardamom pods, lightly
cracked
2 tsp black pepper, lightly cracked
2 fresh bay leaves
30 red seedless grapes
Harira
125 ml olive oil
4 brown onions, sliced
2 sticks celery, diced
1 ½ tsp salt flakes
1 tsp black peppercorns
4 garlic cloves
2 cm piece fresh turmeric
1 long red chilli, sliced into strips
½ tsp ground cinnamon
½ tsp ground ginger
Pinch of saffron
70 g (1/3 cup) lentils du Puy
45 g (¼ cup) black rice
200 g tomato passata
1 litre chicken or vegetable stock
Chickpeas
400 g can chickpeas, drained
and rinsed
1 tbsp olive oil
Salt flakes, to taste
To serve
60 g (¼ cup) cultured butter,
room temperature
¼ cup celery leaves, preferably taken
from the heart
½ cup flat leaf parsley leaves
½ cup coriander leaves
Miele accessories
Universal trays or Baking trays
Method
Lamb
- Season the lamb with salt flakes and place into a small saucepan. Pour the olive oil over the lamb, add the cinnamon stick, black cardamom, black pepper and bay leaves. Cover with a round of grease proof paper / cartouche the same size as the pan and fit with a lid.
- Place on medium heat, induction setting 6 for 5 minutes to warm through. Transfer into the oven on shelf level 2 and cook on Fan Plus at 120°C for 2 hours, or until the lamb is tender.
- Arrange the grapes on a baking tray. When the lamb has been cooking for 1 hour, add the grapes to the oven and cook with the lamb for the final hour.
- Allow the lamb to cool in the oil. Once the lamb is cool, remove and discard the oil and aromatics.
- Separate the meat from the fat in large pieces and reserve until required.
Harira
- Place the olive oil, onions, celery and 1 tsp of salt into a large saucepan. Cover with a lid and cook on medium-high heat, induction setting 7 for 3 minutes. Reduce to medium heat, induction setting 5 and cook for 25 minutes, stirring often.
- In a mortar and pestle (or electric spice grinder) crush the remaining salt and black peppercorns. Add the garlic, turmeric and chilli. Pound to a fine paste. Stir in the cinnamon, ginger and saffron.
- Add the paste to the onions and cook for 3 minutes, stirring continuously.
- Add the lentils, black rice, tomato passata and stock. Bring to a simmer over high heat, induction setting 9. Reduce to medium heat, induction setting 6 and simmer, with the lid off, for 40 minutes.
Chickpeas
- Gently dry the chickpeas in a tea towel, removing skins if desired. Transfer onto a universal tray and toss with olive oil and salt.
- Place in a cold oven on shelf level 2. Select Fan Plus at 200°C with Crisp function activated and bake for 20-25 minutes, or until golden and crunchy.
To serve
- Heat a large frying pan on medium-high heat, induction setting 7. Spread the lamb evenly over the pan and cook, untouched, for 4 minutes, or until crispy and brown.
- Carefully turn the lamb and cook for a further 4 minutes. Remove from the heat and season with salt flakes.
- Warm the Harira over medium-low heat, induction setting 4 and stir in the cultured butter. Spoon into warm serving bowls and scatter over the lamb, grapes and chickpeas. Garnish with the celery leaves and fresh herbs.
Hints and tips
- Sustainability tip – the smaller the saucepan the lamb is cooked in, the less oil is needed to cover it.
- Lamb shoulder chops can be used to minimise waste.
- Warm the serving bowls in the warming drawer or oven set to ‘heat crockery’ if desired.
Applicance Functions
