Name: Braised lamb with carrot and curry emulsion
Prep time: 60 min
Cook time: 360 min
Total time: 420 min
Yield: 6 servings
Ingredients: 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; 50 g sugar; 100 g vinegar; 300 g water; 2 pinches Maldon salt; 1 daikon thin sliced; 500 g baby carrots; 1 tbsp tandoori spice; 80 ml olive oil; 1 tbsp maple syrup; Maldon salt to taste; black pepper to taste; 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

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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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Method:

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