There’s nothing like inspiring Indian cuisine to whet your appetite, particular when it’s from The Cinnamon Club — one of London‘s most acclaimed Indian restaurants. To show his love for Hg2, executive chef Vivek Singh has come up with a truly indulgent recipe — perfect for impressing the hedonist in your life.
Slow-Braised Lamb Shoulder with Spiced Fondant Potato, Gold Leaf & Saffron Sauce
The technique of braising is used here to ensure the lamb is as tender as possible, with the addition of the mince kebab giving a new dimension of flavours and textures.
Preparation time: 30 minutes
Cooking time: 3 hours
1 shoulder of lamb cut into 4 pieces on the bone, ossobucco style (ask your butcher to do this for you)
1 tbsp ginger paste
1 tbsp garlic paste
3 tbsp chilli powder
3 tbsp salt
3 litres water
50ml malt vinegar
5-6 star anise
3 bay leaves
1 large onion, quartered
6 tomatoes, halved
2 potatoes, cut into ½ inch slices
4 edible gold leaves
For finishing the sauce:
½ tsp sugar
¼ tsp garam masala
1 tbsp cold butter
2 tablespoons single cream
1 small pinch of saffron strands
300g of diced boneless lamb
50g lamb fat
¼ tsp cumin seeds
2 green chillies
5-8 fresh coriander stems
3 garlic cloves
½ inch ginger, peeled
½ tsp red chilli powder
1 tsp salt
Few drops of rose water
2tbsp ghee or clarified butter
For the braised lamb
• Wash , clean and dry the lamb shoulder sections.
• Marinate the lamb with the ginger, garlic, one tablespoon of salt and one tablespoon of chilli powder.
• In a scorching hot pan sear the lamb shoulder pieces on both sides for about a minute on each side and arrange it in a deep braising tray, over the thick sliced potatoes.
• Cover the lamb with water, vinegar, whole spices, tomatoes and onions.
• Cover the tray and braise it in a pre-heated oven at 180°c for about 2½ hours until the meat is tender and falls off the bone.
• Separate the lamb and potatoes.
For the sauce
• Pick out the whole spices from the remaining juices in the tray and blend the braising liquor. Pass it through a fine sieve into a clean pan.
• Bring the liquor back to the boil and then simmer until the sauce thickens and begins to coat the back of a wooden ladle.
• Add the seasoning and garam masala, and sprinkle the saffron and simmer for 2-3 minutes.
• Just before serving stir in the cream and finally finish the sauce with cold butter. Do not boil the sauce after having added the butter.
For the lamb kebab
• Mix the diced lamb and other ingredients (except the ghee and rose water) together and pass through a mincer and rub well to get an evenly spiced mince then fold in the ghee and rose water.
• If you are using a food processor, run the spices first and add lamb at the end so as to maintain the coarse texture.
• Divide the mince into 4 equal parts and make a burger-style pattie and cook it on a hot pan for about 1 minute on each side.
• Finish in the oven for a minute before you serve.
The final touches
• Spoon some sauce on the lamb shoulder and reheat in an oven for 3-4 minutes.
• In a hot pan roast the saved potatoes from earlier adding a spoon of butter until the potatoes are golden on both sides.
• Place the seared minced kebab on the potatoes and lace it with the edible gold leaf.
• Spoon some sauce on to the plate and place the lamb shoulder on top to serve.