Lamb and Licorice with Juniper Berries
Over a year ago
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Ingredients
- 1.6 kg mutton or lamb
- 1tsp coriander seeds
- 8tsp juniper berries
- 1tsp salt
- 2tsp cumin seeds
- 3tblespoons vegetable oil
- 2 Red Onion
- 1 sticks celery
- 1 carrot
- 1 leek
- 2 garlic cloves
- 1 bay leaf
Accompaniment
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Description
An ancient Mesopotamian dish. I love it because Liquorice is great for helping restore adrenal function. Juniper has antiseptic and anti inflammatory properties. A healthy dish!
Method
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1
Lamb and Licorice with Juniper Berries
I decided to cook two dishes using the same ingredients from one piece of meat, a poached lamb dish with a dish of couscous using the poaching ingredients as the flavour base. I used a carrot as an addition as I imagined vegetables being added to a cooking broth to help ‘bulk up’ the dish.
Method
Marinade the lamb shanks with all of the dry seasonings overnight. Brown in a hot pan with the onion and halved celery stick. When nicely browned strain off excess oil.
Cover with water, add three liquorice sticks snapped in half and bring to the boil. Simmer for three to four hours until the meat falls from the bone. Remove the shank from the broth and keep warm. Chop the carrot into equal pieces. Strain the broth through a fine sieve, rinse the liquorice and add two sticks to the broth. Return to the boil and reduce the liquid by half. Reserve the vegetables.
Take half of the meat, season with salt and pepper and reserve. Lay out two sheets of cling film and lay the rest of the meat in a line. Roll the cling film to form a tight cylindrical shape. Leave to cool and refrigerate for three hours.
As the broth reduces add the carrots, leek, garlic and four or five peeled shallots, cook until just done. Keep the broth warm or chill and reheat later.
Take a cup of couscous, season with pepper and cover with a ladle of hot broth,stir with a fork until fluffy. Season and fold in the poached celery, onion and reserved lamb. Add chopped coriander and serve.
When the lamb has set cut into equal sized pieces and reheat in the reduced broth. Cut the leeks into equal lengths and season. Crush the garlic and stir in a tablespoon of yoghurt, fold the leeks through the yoghurt.
Arrange the leeks in a pile, place a piece of lamb alongside and spoon the carrots and shallots around. Taste the broth and pour over.
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