Chilli and lemongrass lamb
Photo by Tamara West
Lamb shoulder is full of flavour and, at a low temperature over a long time, the meat will become deliciously tender and remain juicy. The classic sweet and hot combination of these Asian flavours matched with the natural sweetness of the lamb is a great way to enjoy quality New Zealand lamb.
|½ cup||Tamarind pulp|
|4 Tbsp||Vegetable oil|
|1||Silere merino lamb, oyster shoulder|
|4 cups||Chicken stock, or beef stock|
|½ cup||Soft brown sugar|
|⅓ cup||Fish sauce|
|⅓ cup||Soy sauce|
|50 g||Fresh ginger, sliced|
|2 Tbsp||Garlic, grated|
|2 stalks||Lemongrass, cut in half|
|1||Long red chilli, sliced|
|⅓ cup||Coriander leaves|
|2||Limes, cut into wedges|
- Heat oven to 180C.
- Mix tamarind with ½ cup of water, bring to the boil, allow to cool then strain mix through a fine sieve.
- Heat oil in a large frying pan. Lightly season lamb with salt, then cook until caramelised all over. Place in a deep casserole dish.
- Pour over the tamarind liquid, stock, sugar, fish sauce, soy sauce, ginger, garlic, lemongrass and half of the chilli.
- Cover with a piece of baking paper touching the stock and lamb, then a piece of foil and lastly a tight-fitting lid. Reduce the oven temperature to 140C and cook for 2 hours. Allow to cool then place the entire casserole dish in the fridge overnight. (This step may be omitted if you wish to cook and serve the lamb on the same day.)
- Gently warm the casserole until just simmering. Remove the lid, foil and paper and take out the meat. Carefully pull out the two shoulder bones. Keep lamb warm on the side. Bring the braising juices to the boil and reduce to a thick sticky sauce consistency.
- Pour reduced sauce over the lamb to glaze, garnish with coriander, remaining sliced red chilli and lime wedges.
- Serve with kumara mash and steamed bok choy with sesame.
Check out more of Geoff Scott's recipes created with Kiwi products