Happy Sunday to the world, and here is my idea of a lighter dinner.
I had some lamb shoulder left over and this is what i came up to do with it.
1kg Lamb Shoulder
Approx 20 threads of saffron
4 cloves garlic
1 inch ginger
1 mild green chilli
1 cinnamon stick
about a cup of white wine
1 Large or 2 small butter squash
1 tsp smoked paprika
1tsp smoked maldon sea salt
approx 400 ml milk
150 g basmati rice
1tsp ground allspice berries
1/2 tsp ground cinnamon
500g broad beans (i only had frozen)
handful of fresh mint
- first we need to get the lamb cooking. brown the meat and set aside. add the onions, garlic and ginger to the pan followed after a minute by the wine and saffron. De-glaze the pan.
- Add the meat and contents of the pan along with the cinnamon stick to a roasting dish. Place in a low preheated oven, say gas mark 3. This wants to cook for at least a couple of hours, if not 3.
- For the puree, chop half the butternut squash in 1cm cubes. Place in a pan with the milk and bring to the boil. cook until the squash is soft. Strain the liquid, but keep it. Puree the squash and add as much of the cooking liquid to make the consistency you want.
- Chop the rest of the squash in 1cm cube and cook in olive oil and season. roast in the oven for about an hour.
- For the pilaf, first fry the onion and allspice gently until the onions are soft. Add the rice and broad beans. Add half the chopped mint and cover with water. Cover the water by about half a centimeter. Cover and cook for 10 minutes. Do not lift the lid off and only stir it at the end with a fork. Add the remaining mint before serving.
- Once the meat is cooked, remove and keep warm. Strain the liquid into a small pan and heat hard until rapidly boiling. Place the heat on one side of the pan so that the fat congregates at one side. Remove this with a spoon. If you do not do this the end sauce will taste very greasy. Reduce the sauce down by at least half.
- Bring it all together and enjoy