Arabic Braised Lamb Shoulder
Serves 4 people. Recipe provided by The Lounge Café Albury
1 lamb shoulder
1 tablespoon pomegranate molasses
200 ml minted labne (Middle Eastern cheese)
1 bunch coriander
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
2 tablespoons paprika
4 tablespoons ground cumin
½ cup olive oil
4 eggplants, roasted and chopped
2 onions, sliced
2 tablespoons Moroccan Rub
1 teaspoon garlic, chopped
4 tomatoes, chopped
2 teaspoons red wine vinegar
1 cup of yoru "pfavourite" Pfeiffer white wine
1 cup water
To make the Rub place all of the ingredients into a food processor and blend until smooth. Reserve 2 tablespoons for the Braised Eggplant mix.
Trim lamb from any excess fat, rub with Moroccan Rub and tie up tightly with cooking twine into a roll. Rub top with any left over Rub. Place the lamb in a deep tray, fill the tray with water (half way up the lamb), cover with cooking paper and foil. Place in the oven at 160˚C for 3 hours and then cool over night. Remove the twine and slice into 1cm slices. Re-heat in the oven when needed.
To make the Braised Eggplant mix, fry off the onion, garlic and reserved Moroccan Rub in a pot until the onion is cooked. Add the tomatoes and deglaze the pot with the white wine and reduce by half. Add the water, vinegar, eggplant and salt and pepper. Cook on med-low heat for 20minutes.
To serve, smear molasses around the plate; place the braised eggplant mix in the centre, top with two slices of lamb and some labne. Serve with a tomato, basil and goats cheese salad and enjoy with a glass of Pfeiffer Cabernet Sauvignon.