Pot pies with Slow Braised lamb shoulder, spring pea, preserved lemon, and tomato.
Spring is my favorite time of the year to cook with lamb, and I know just where to get it. Living in the Oberon district, I am at a distinct advantage as it is a great sheep country. Wayne barker from Barker’s Butchery knows his cuts. I purchase the lamb shoulder for this delicious recipe and always get the good old country butcher treatment. This is a beautiful recipe from the wonderful cook Neil Perry
YOU WILL NEED:
Sour cream pastry with chia seed
10g garlic, chopped
20ml olive oil
250g onions, chopped
120g carrot chopped
120g celery chopped
120g peas
1kg lamb shoulder diced
10g turmeric powder
6g mild chilli
6g cinnamon
160g ground tomato paste
120g preserved lemon
10g salt
3g pepper cracked
3 bay leaves
water to cover
METHOD
Season the meat and flash in a very hot oven to colour
Heat the oil in a heavy-based pot or your Le Creuset and cook the garlic, onion, carrot, celery, and all the spices, until soft and fragrant.
Add the tomato paste and cook for a further 2 minutes
Add in the lamb with all the lovely juices
Cover with water and the bay leaves
Turn the heat down to a simmer and pop the lid on.
Simmer slowly for 1 and 1/2 to two hours until the meat is lovely and tender.
Add the peas and cook for a further 5 minutes
season to taste …
Season the meat and flash in a very hot oven to colour
Heat the oil in a heavy-based pot or your Le Creuset and cook the garlic, onion, carrot, celery, and all the spices, until soft and fragrant.
Add the tomato paste and cook for a further 2 minutes
Add in the lamb with all the lovely juices
Cover with water and the bay leaves
Turn the heat down to a simmer and pop the lid on.
Simmer slowly for 1 and 1/2 to two hours until the meat is lovely and tender.
Add the peas and cook for a further 5 minutes
season to taste …
Chill
For the tops
1 roll filo Pastry
50g butter
50 ml olive oil
1 egg
20g poppyseed
Method
Heat the oven to 180*
Roll out the filo and cover it with a tea towel to stop it from drying out.
In a small pot, melt the butter and add the olive oil
Fill the ramekins with the gorgeously fragrant braised lamb.
Brush one sheet of filo with the butter mix and fold it in half. Brush again and fold again.
Place on top of your ramekin and tuck in the sides.
You don’t have to be too neat here.
Brush another filo sheet with butter and fold in half, cut in half with a sharp knife
Take one bit and form half a dozen pleats
Place on top of the ramekin and brush with egg wash
Bake for 20-25 minutes until nice and golden
And then all you need to do is serve with a lovely green salad
Just delicious!!!
You can save the leftovers in the fridge for a quick lunch with pasta or freeze them for an emergency midweek dinner on a bed of hot buttered couscous.