Ramadan recipes: Braised lamb shoulder for a decadent treat

Hams SalehDUBAI: Executive chef Joey Brereton of Dubai’s Dish Catering & Events shares his flavorful braised lamb shoulder recipe.Slow cooked to perfection, this dish balances rich, tender lamb with vibrant herbs, pomegranate, and pine nuts, making it an ideal centerpiece for a hearty meal. Lamb marination Ingredients: 20g garlic 75ml lemon juice 200 g shallot Extra virgin olive oil 20g salt 10g pepper 80g coriander powder 40g turmeric powder 20g garlic powder 20g all spice powder 80g paprika powder 15g ginger Blitz garlic, ginger, and shallot with some olive oil to get a paste.

Add to the rest of the ingredients.Pulled lamb shoulderIngredients:3000 g lamb shoulder 900 g marination 500g carrot 300g celery 600g onion 100g garlic 20g rosemary 20g thyme 5g bay leaves 5g pepper corn 500g tomato paste1200g broth 3000g waterMethod: 1. Marinate the lamb overnight then place into 1/1 deep food pan tray and add all ingredients.



3. Place parchment paper on top and cover the tray with aluminum foil.4.

Bake the lamb at 160°C for around 5 hours.5. Once the lamb is cooked, remove it from the stock and strain the stock.

6. Reduce the stock and save.7.

Pull the meat apart.VerdeIngredients: 300g coriander leaves 100g mint leaves 200g parsley 30g lemon juice 30g olive oil 30g shallot 30g tomato 10g pomegranate molasses 5g salt Method: 1. Wash and chop the vegetables before mixing all ingredients with a silicone spatula.

Final plating:1. Place hummus in a serving bowl, using the backside of a spoon to create a well.2.

Reheat the lamb jus, and once hot, add cold butter and emulsify the jus.3. Place the reheated lamb in the center of the hummus and pour the jus over it.

4. Place the verde on top.5.

Sprinkle pomegranate, pine nuts, shallots, and lemon over the dish.Courtesy: arabnews.