|2.4 kg||lamb shoulder|
|15 g||fresh garlic|
|5 ml||ground cumin|
|5 ml||cumin seeds|
|5 ml||olive oil|
|250 ml||soy sauce|
|30 g||fresh garlic|
|30 ml||sesame oil|
|15 g||olive oil|
|400 g||tin crushed tomatoes|
|7 g||fresh garlic|
|7.5 ml||dried oregano|
|2.5 ml||black pepper|
|15 g||tomato purée|
|15 g||brown sugar|
|5 ml||dried basil|
|75 ml||lamb bone broth|
|300 g||Greek yoghurt|
|30 ml||lemon juice|
|10 g||fresh garlic|
|90 g||fresh mint|
|45 g||fresh parsley|
|70 ml||olive oil|
|10 g||fresh garlic|
|15 ml||lemon juice|
|70 ml||lamb bone broth|
|600 g||mozzarella cheese|
|20 g||baking powder|
|400 ml||lamb bone broth|
Pre-heat oven to 140°C
Line a baking tin with foil.
In a small bowl create a paste using the olive oil, garlic, ground cumin, and cumin seeds.
Rub the spices onto the lamb and cover the lamb with foil again.
Place the lamb in the oven at 140°C and roast for 4 hours.
While the meat is roasting make, tomato sauce, tzatziki, mint pesto, and sticky sauce for the meat.
Add the garlic and onion to a large saucepan over medium heat.
Sauté until onion and garlic is light brown, then add the remaining ingredients, including the tomato puree, brown sugar, and dried basil.
Allow the liquid to evaporate and the contents to reduce by half, about 10 minutes.
Once the liquid has evaporated, deglaze the pan with bone broth and remove it from the heat, and set it aside.
In a large bowl, grate the cucumber on the finest side of the grater. Using your palms squeeze excess moisture from the grated cucumber and set it aside.
In a separate bowl combine the yogurt, lemon juice, salt, crushed garlic, and lemon zest.
Stir the cucumber into the yogurt mixture and leave it in the fridge until ready to use.
In a large pot, bring 1 liter of water to a boil.
Add the mint leaves and parsley, blanch for 30 seconds, and then remove the leaves from the water.
Place the blanched leaves into an ice bath and leave for 2 minutes.
Strain water and pat with a paper towel to dry
In the oven, place the grill on high heat and toast nuts.
Combine all pesto ingredients and blend.
Using a fine grater, grate the ginger
In a large pan, combine all the ingredients, bring to a simmer and set aside.
After the meat has cooked for fours, remove from heat, allow to cool
Use two forks to shred the meat
Pour sticky sauce over the pulled lamb and place the lamb back in the oven for 30 minutes.
Sift the dry ingredients.
Rub the butter into the dry ingredients, incorporating air.
Stir in the broth.
Knead the dough on the counter until a ball is formed, then leave to proof for 20 minutes. Cover the dough with a wet damp clean dish cloth.
Divide the dough into 4 equal portions and roll again.
Use a rolling pin to create a round pizza base, it should have a 30 cm diameter.
Assembling the pizza
Pre-heat oven to 200°C.
Place 115 ml of tomato sauce onto each pizza base, and spread using a spatula to cover the entire base, leaving a 2 cm border on the edge the entire way around, to create a crust
Sprinkle mozzarella cheese onto each pizza base.
Bake the pizza for 12 minutes or until the crust is golden brown and the cheese has melted.
Remove from oven, add 200g of pulled lamb onto each pizza, and spread across the whole base
Using a piping bag or a spoon, drizzle tzatziki onto the pizza, start in the middle, and create a spiral until you reach the crust.
Use another piping bag or spoon, and drizzle pizza with mint pesto creating zig-zags across.
Garnish the pizza with fresh coriander and serve immediately.
This recipe was developed for Lamb and Mutton SA by Abigail Jacob as part of the Recipe Development and Standardization module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth base recipe.