SRI LANKAN STYLE DUO OF LAMB
Slow roasted lamb loin and
Sri Lankan spiced braised lamb shoulder with cauliflower, green peas and carrot mash.
PAN SEARED LAMB LOIN
INGREDIENTS
2 pieces lamb loin
20 ml extra virgin olive oil
20g fresh thyme
2g salt
1g pepper 10g butter
RECIPE
Clean the lamb loin and marinate it with olive oil, thyme and garlic, and season with salt and pepper. Heat the oil in a frying pan and sear the loin on both sides for about two minutes. Finish with butter. Let the lamb loin rest for about five minutes.
SRI LANKAN SPICED BRAISED LAMB SHOULDER MARINADE
INGREDIENTS
800g boneless lamb shoulder
10g turmeric
5g chilli powder
5g coriander powder
5g roasted curry powder
2g onion powder
1g garlic powder
2g paprika
4g salt 2g pepper
20 ml coconut oil
5 ml vinegar
RECIPE
Cut the lamb shoulder into cubes and marinate for 12 hours with all the spices, oil and vinegar.
THE CURRY
INGREDIENTS
20 ml coconut oil
5g cumin seeds
5g curry leaves
10g pandan leaves
3g mustard seeds
5g cinnamon bark
250g tomatoes
60g green chilli
50g onions
30g garlic
10g ginger
30g tomato paste
5g roasted curry powder
3g chilli powder
4g salt
2g pepper
1½ litres chicken stock
RECIPE
Heat the coconut oil in a pot, add the cumin seeds, curry and pandan leaves, mustard seeds and cinnamon, and roast for one minute. Then add the vegetables and roast until it’s translucent. Include the curry and chilli powder, and roast until light brown.
Add tomato paste and let it roast for another one or two minutes.
Then put the marinated lamb shoulder into the mixture and stir well. Once the lamb turns colour, add the chicken stock. Bring it to a boil and simmer for two to three hours, or until it’s tender. Reduce the stock until the desired thickness is achieved and finally, season with salt and pepper.
CARROT MASH
INGREDIENTS
300g organic carrots
20g butter
30g shallots (chopped)
150 ml vegetable stock
3g salt
2g pepper
RECIPE
Sauté the chopped shallots in butter, then add the carrots and sauté for an additional two minutes before the vegetables turn colour. When the carrots are soft, strain any excess water and blend well. Season with salt and pepper.
CAULIFLOWER MASH
INGREDIENTS
300g cauliflower
300 ml milk
10g butter
3g salt
1g pepper
RECIPE
Combine the cauliflower and milk in a saucepan, and season with salt and pepper. Bring to a boil until the cauliflower has softened. Drain the remaining milk and add butter to the cauliflower. Blend until the puree is both smooth and creamy.
GREEN PEA MASH
INGREDIENTS
300g green peas 300 ml milk 10g butter 3g salt 1g pepper
RECIPE
Combine the green peas and milk in a pan, and season with salt and pepper. Bring to a boil until the green peas have completely softened. Drain the remaining milk and add butter to the green peas. Blend until the puree is both smooth and creamy, and add the milk leftover from the draining process if needed.