There has been a couple slow cook dishes from me lately. Can’t blame me since the weather has turned and winter is just round the corner. I always love autumn and in Sydney, it is even better. The weather has been beautiful for the last couple of weeks and this week itself has been sitting at around the early 20s with clear blue skies. I just wished that there was more time outdoors than late nights at work.
In my recent post, I mentioned that there was a competition to win a table for four at Marque in Sydney. For the entree, I made smoked cod and chickpea patties with a simple but refreshing cucumber and mint salad.
This competition is organised by Essential Cuisine to promote and launch their premium range of chilled stocks and jus. I was sent a mystery box that is laden with Middle Eastern type ingredients which I had to use some to create an entree and a main dish.
I’ve used the chickpeas and mint for the entree. The main dish require the lamb stock and jus, onion, carrots, dried figs and mint. It is really fun working with these ingredients and especially planning and shopping for what I wanted to cook. I miss having these challenges. Need to work on getting back to working on challenges.
Slow cook lamb
- 2kg of lamb shoulder
- 3 medium carrots
- 4 stalks of celery
- 1 large onion
- 500ml of red wine
- 500ml of lamb stock
- 100g of fried figs
- 2 brown cardamon
- 1 stick of cinnamon
- 25 juniper berries (15 first and then another 10)
- 6 bay leaves
- Olive oil, salt pepper
- 250g of rice
- 1/2tsp of cumin
- 1tsp of ground coriander
- a pinch of saffron
- 1/3 bunch of mint, finely chopped
- 25g of pinenuts
- 40g of golden raisins
- 1 brown cardamon
- Zest of 1 lemon
- Marinate the lamb shoulder in red wine, 15 lightly crushed juniper berries and bay leaves for at least 4 hours or overnight. Remove the shoulder from the red liquid, wipe dry and dust with seasoned flour. Keep the red liquid
- Pre-heat oven to 140C. Heat up a heavy bottom pot with olive oil. Brown the lamb shoulder on both sides. Remove and set aside
- Saute the diced onions, carrots and celery in the pot until soft. Add the lamb, the red liquid, figs, brown cardamon, cinnamon stick, remaining juniper berries and then top up with lamb stock
- Bring the liquid and meat to a gentle simmer and place the pot in the oven and allow it slow cook for 5-6 hours. In the last half hour, taste and season the pot
- While waiting, prepare the rice. I use a rice cooker which is really easy. I just add rice, cumin, coriander, a pinch of saffron, brown cardamon and water in the rice cooker and cook
- Once the lamb is ready, remove and serve it with the basmati rice. Dress the basmati rice with lemon zest, golden raisins and pinenuts
Mister and I love this dish. I bought the lamb from Hudson Meats which is my neighbourhood butcher. It had such great flavour and worked beautifully with the rice.
As much as I love making my own stock, I don’t do it often enough and always have store bought stock in my pantry. The new Essential Cuisine range consists of 4 stocks – Chicken, beef, lamb and vegetable and 2 jus (lamb and beef). They are sold in 250ml packets and costs about $4.49 each. They can be found selected Harris Farm. Thomas Dux and other selected gourmet grocers. Find the full list of places at their website – www.essentialcuisine.com.au
I have since used both the beef and lamb jus. I’ve just the beef jus on my recent slow cook beef ribs recipe. Delicious? Hell yes!
Do you have store bought stock in your pantry?