Lamb Braised with Apricots, Dates and a Leek Risotto
Photography by Damien Van der Vlist.
Serves: 4-6
INGREDIENTS
1 kilogram lamb shoulder chops
2 teaspoons flour
1 teaspoon each ground ginger, cinnamon, coriander and turmeric
2 tablespoons olive oil
8 baby onions, peeled leaving root end intact
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
4 tablespoons white wine vinegar
1 tablespoon liquid honey
1 x 400 gram tin crushed Italian tomatoes
600 ml chicken stock
2 bay leaves
150 grams dried apricots
8 fresh dates
chopped coriander
Leek risotto
3-4 cups chicken stock
pinch saffron threads, toasted – optional
2 tablespoons olive oil
small knob of butter
1 large leek, finely sliced
2 cloves garlic, crushed
1 cup risotto rice, such as Arborio
½ cup white wine
small knob of butter
½ cup freshly grated Parmesan
METHOD
Lamb: Combine the flour and spices in a bowl. Dust the lamb on both sides, shaking off the excess. Keep the remaining flour/spice mix. Heat the oil in an ovenproof sauté pan and brown the lamb on both sides. Be careful not to let the flour catch and burn on the base of the pan. Transfer to a plate.
Add the onions, garlic and fresh ginger to the pan and cook until the onions are soft. Add the remaining flour mixture and stir into the onions. Add a splash of stock if the pan is too dry. Cook for 1 minute. Increase the heat and pour in the vinegar and honey, letting it bubble up. Scrape the base of the pan to release any sticky bits. Stir in the tomatoes, stock, bay leaves, the lamb and any juices. Season, cover and cook for 1 hour then stir in the apricots. Cook for a further ½ hour until tender.
Risotto: Combine the stock and saffron in a saucepan, heat and keep hot. Melt the butter with the oil in a sauté pan over a medium heat and cook the leek and garlic with a pinch of salt.
When tender, add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm (toasted).
Add the wine and stir until all the liquid has been absorbed.
Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency, after about 20 minutes, add the knob of butter and Parmesan and stir to combine. Season well.
To serve: Add the dates to the lamb. Spoon the risotto into warm serving bowls and top with the braised lamb. Divide the onions, apricots and dates between the bowls.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.