Pot pies with Slow Braised lamb shoulder, spring pea, preserved lemon, and tomato.

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.