Braised lamb with carrot and curry emulsion

6 servings Prep: 1 hr, Cooking: 6 hrs
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A chef's take on a classic comfort dish of braised lamb served with a curried carrot flavour twist.

By Independent Contributor May 07 2024
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Ingredients (31)

Lamb shoulder
2.2 - 2.5 kg lamb shoulder — deboned and rolled in a net
oil — to pan fry
salt and black pepper — to season
beef stock — see method
3 garlic cloves
1 hanful fresh thyme
Pickled daikon
50 g sugar
100 g vinegar
300 g water
2 pinches Maldon salt
1 daikon — thin sliced
Roast carrots
500 g baby carrots
1 tbsp tandoori spice
80 ml olive oil
1 tbsp maple syrup
Maldon salt — to taste
black pepper — to taste
Carrot and curry sauce
500 g carrots — thinly sliced
250 g onion — thinly sliced
15 g fresh ginger — chopped
15 g fresh garlic — chopped
6 curry leaves
2 lime leaves
200 g whole peeled tomatoes
15 g cumin seeds — toasted
15 g coriander seeds — toasted
20 g curry spice — toasted
750 ml water
1 tsp salt
1 tsp sugar
2 tbsp fresh coriander — chopped
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Lamb shoulder

Season lamb and colour with oil in a hot pan.

Place in braising pan with garlic, thyme and beef stock (you will need enough stock to cover the lamb shoulder).

Cover with foil and cook at 130°C for 4-6 hours till soft.

Then take out and allow to cool in fridge, when cold cut into slices.

Colour both sides and warm in oven with some of the stock reserved from braising to serve with the carrot and curry sauce, roasted carrots and pickled daikon.

Pickled daikon

Heat and dissolve sugar and salt then pour over daikon and allow to pickle while the lamb cooks.

Roast carrots

Wash carrots and wipe with a clean cloth.

If there are any thicker ones cut them in half.

Marinate carrots in oil and place in tray , with a few drops of water cover cook in oven at 160°C, it does depend on thickness of carrots but should take about 25-35 min depending how you like your carrots.

 Carrot and curry sauce

Sweat off onions, garlic, ginger and carrots in a saucepan.

Add curry, cumin, coriander seeds, and cook out for another 2 mins.

Add whole peeled tomato, salt and sugar cook for another 2 mins.

Add water and place on a really slow simmer, and allow to cook for 30 mins.

Thicken slightly with dissolved corn flour, and finish with a squeeze of lemon and the chopped coriander

Reprinted with permission from Radisson RED’s head chef Andre Hill

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