lamb fatteh ottolenghi

But the same qualities that make lamb so ideal for long and slow cooking – the rich meat, high in fat and flavour – also work their magic when you cook it for a much shorter time. Prep 15 minMarinate Up to 1 hrCook 25 minServes 4, 700g boneless lamb shoulder, skin, silverskin and gristle removed, then cut into 6cm x 5mm strips2 tsp cornflour1½ tbsp ground cumin90ml dark soy sauce60ml Shaoxing rice wine1 tbsp caster sugar2 aubergines, cut into 6cm x 2cm piecesSalt60ml vegetable oil2cm piece fresh ginger, peeled and cut into thin strips2 tbsp cumin seeds 3 red chillies, finely sliced on an angle (deseeded, if you prefer less heat)3 spring onions, finely sliced on an angle15g coriander, leaves and stalks separated1½ tsp rice-wine vinegar. Today’s dishes range from less than half an hour’s cooking (a Chinese stir-fry) to more than six hours (berbere-spiced shredded meat in pastry). Cook the onions and garlic in the remaining 2 tbsp … Transfer to a plate with a slotted spoon, then repeat with the remaining meatballs. Transfer to a large baking tray (about 32cm x 32cm), and repeat with the remaining pastry and filling. Sep 26, 2018 - The simple fix A glorious muddle of lamb, roasted aubergine, Middle Eastern spices and crisp chickpeas Heat the oven to 180C/350F/gas 4. Meanwhile, heat three tablespoons of oil in a large saute pan on a medium-high flame, then fry the onion, stirring frequently, for eight minutes, until soft and golden brown. According to my Taiwanese friend Gary Chang, there’s only one heat when stir-frying, and that’s “very hot”, so keep the flame high to achieve a good sear, and use a wok if you have one, or a high-sided saute pan if you don’t. Cover tightly with aluminium foil, then bake for two hours, stirring once; add a little water if the braise starts to look a bit dry. After the two hours are up, remove the foil, bake for a further 30 minutes, then stir in the coconut milk. This is lamb fatteh with tahini yoghurt, aubergine, and pine nuts. amb, for all its associations with anchovy, rosemary, garlic and the. Heat a large nonstick frying pan on a medium-high heat, then fry the aubergine for eight to 10 minutes, turning occasionally, until golden-brown all over. Transfer to a board, cover with foil and rest for 10 minutes, then cut into 0.5cm-thick slices (you’ll need a really sharp knife to get it this thin). The joy of doing all the prep a day ahead is that, when it comes to serving, this feels like an instant supper. They are also good the day after they are baked, reheated quickly in a hot oven. It’s always served on one big plate that friends, family and neighbours share," says Habib Akra of Jasmin 1 restaurant. Toss the aubergine with the remaining cumin and half a teaspoon of salt. You will need a 1.5 L round baking dish for this recipe. This one features lamb, aubergine and pulses, ladlefuls of garlic-spiked tahini yoghurt sauce and spicy tomato salsa, all topped off with fried shards of flatbread, pine nuts and almonds – and that most iconic Middle Eastern ingredient, pomegranate. Development: The Molecular Genetic Approach. With the long edge facing you, take 100g of the filling and spoon it evenly in a line along that edge. Spiced Lamb and Aubergine Fatteh. Trim the fennel, discarding the stalks but reserving the fronds to garnish. Lamb, for all its associations with anchovy, rosemary, garlic and the Easter weekend, is a wonderfully non-denominational meat. Food styling: Emily Kydd. Once cooked, set aside the meat to cool, then stir in the olives and remaining apricots, and spoon the stew into a 20cm x 25cm high-sided ovenproof dish and refrigerate for at least half an hour. In a large, heavy-based pan for which you have a lid, heat three tablespoons of oil on a medium-high heat, then saute the garlic and shallots for about five minutes, stirring often, until soft and golden. Put the aubergine, pomegranate seeds, onion and herbs in a large bowl with three-quarters of the dressing and toss, taking care not to crush the aubergine pieces, then divide between four (or two) plates. For the dressing, in a small bowl whisk the pomegranate juice, lime juice, soy sauce, garlic and a quarter-teaspoon of salt. In a bowl, combine the aubergines, spring onions, peppers, remaining tablespoon of olive oil and a quarter-teaspoon of salt, then spread the vegetables on top of and around the lamb. The lamb is really juicy because it's made with lamb shoulder, a cut that is made for slow cooking. Repeat with the rest of the lamb in two more batches, then drain and discard half of the fat. Leave to rest for 10 minutes, then serve. Top with the pitta, breaking the pieces up roughly as you go. Heat the oven to 160C/320F/gas mark 2½. You choose. Lamb fatteh, tahini yoghurt, aubergine, pine nuts Duck and plum croquettes, tarragon aioli, kohlrabi Grilled mackerel, confit tomato, apple, horseradish Smoked aubergine, chickpeas, tahini, green harissa F R O M T H E C O U N T E R W I T H A S E L E C T I O N O F T W O S A L A D S / 1 9 . A north African take on the classic dish, with a butterbean tahini mash topping instead of a potato one. Prep 10 minCook 6 hr 30 minMakes 9 snails, 1.5kg lamb shoulder on the bone (ie, about half a shoulder)1 tbsp berbere spice mix75ml olive oilSalt1 onion, peeled and finely chopped 3 garlic cloves, peeled and crushed30g barberries1 large potato, peeled and roughly grated1 tbsp maple syrup20g mint leaves, roughly chopped100g extra-mature cheddar, roughly grated500g filo pastry (12 sheets measuring 30cm x 30cm)150g unsalted butter, melted2 tsp nigella seeds. Return all the meat to the wok and, over a high heat, quickly toss with the aubergines, the remaining soy and rice wine, the chillies, spring onions, coriander and toasted cumin seeds, for only a few seconds, to warm through. Apr 23, 2017 - "This dish reminds me of home back in Lebanon. ! I enjoyed the mixture of organized and independent travel on this trip with Monograms. Take off the heat, stir in the mint and cheese, and leave to cool. Add the meat, potato, maple syrup and three-quarters of a teaspoon of salt, and cook for six minutes, stirring often, until the potato is semi-cooked. Add the garlic, barberries and the remaining teaspoon of berbere, and fry for two minutes more, until aromatic. Vermouth is an unsung ingredient that goes just that bit further than white wine (though the latter does make a decent substitute here), because it adds sweet, sharp and floral notes all at the same time. Yotam Ottolenghi’s berbere-spiced lamb and potato filo snails. Heat the oven to 160C/320F/gas 2½. Pat the lamb dry, then put it in a bowl with the cornflour, a tablespoon of ground cumin, half the dark soy sauce, half the Shaoxing rice wine and the sugar, toss to coat and leave to marinate for at least 30 minutes and up to an hour. Spread the Put the mince in a large bowl with the breadcrumbs, onion, parsley, dill, anchovies, fennel seeds, currants, half a teaspoon of salt and a generous grind of black pepper. Yotam Ottolenghi's recipes for lamb shawarma and two vegetable sides. Traditional roast lamb has its place, but try something new this Easter by looking to China, north Africa and Thailand for inspiration, Last modified on Tue 9 Jul 2019 04.34 EDT. Prop styling: Jennifer Kay. It’s hard not to love this combination of tomato sauce, melted cheese, bread balls and garlic oil, which is sort of like a pizza, deconstructed If you prefer not to stuff the bread balls, you can skip that part and simply roll them until round, baking them in the same way The extra cheese can then be added to the sauce around the bread balls just before broiling Yesterday’s Bread, Today’s Lush Fatteh Leftover pita is never a waste: Yotam Ottolenghi puts it to work layered amid chickpeas, tahini, herbs and chile oil. Turn up the heat to high, then add the lamb, cumin, allspice, half the lemon zest and half a teaspoon of salt. Combine the butterbeans in a large bowl with the remaining lemon zest, two tablespoons of olive oil, the tahini paste, three-quarters of a teaspoon of salt and a generous grind of black pepper, then mash with a potato masher – the beans don’t need to be totally smooth, just spreadable. To assemble, arrange the crisp pitta triangles on a large round plate. 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