Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa

Name: Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa
Total time: 5 min
Cuisine: Indian
Ingredients: 3 onions, peeled; 1 one onion, roughly chopped; 2 two onions, cut into 6 wedges; 6 garlic cloves, peeled and roughly chopped; 30 g fresh ginger, peeled and roughly chopped; 1.5 tsp ground cinnamon; 2 tsp ground coriander; 0.5 tsp ground turmeric; 10 g dill, roughly chopped; 10 g parsley, roughly chopped; 45 ml olive oil; 2 tbsp apple cider vinegar; 2 kg lamb shoulder, bone in; 3 cinnamon sticks; 12 cardamom pods, roughly bashed open; 100 g soft dried figs, quartered; 750 ml chicken stock; 1.75 tsp salt; 1 black pepper; 1 lemon, cut into 6 wedges; 50 g soft dried figs, chopped into 1cm dice; 40 g pistachios, very lightly toasted and roughly chopped; 1.5 tbsp lemon juice; 5 g dill leaves; 5 g parsley leaves

Serves 1

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Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa

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Serves 1

Directions

1Preheat oven to 180°C fan.
2In a food processor, blitz chopped onions, garlic, ginger, spices, and herbs until finely minced.
3Add olive oil, vinegar, salt, and pepper; blitz into a coarse paste.
4Pierce the lamb shoulder about 10–12 times with a sharp knife.
5Coat the lamb with the paste and refrigerate for 3 hours to overnight.
6In an ovenproof saucepan, place onion wedges, cinnamon sticks, cardamom, and figs.
7Place the lamb on top, fatty side up, and pour chicken stock around it.
8Bake uncovered for 45 minutes at 180°C fan, then lower the heat to 140°C fan, cover, and roast for 4½ hours, basting 3–4 times.
9Increase the heat back to 180°C fan, remove the cover, and cook for another 30 minutes until browned.
10Let the lamb rest, then pour the contents of the saucepan onto a platter.
11Top with the lamb.
12For the salsa: Combine chopped figs, pistachios, lemon juice, and herbs.
13Spoon the salsa over the lamb and serve with lemon wedges.

Ingredients

3 onions, peeled
1 one onion, roughly chopped
2 two onions, cut into 6 wedges
6 garlic cloves, peeled and roughly chopped
30 g fresh ginger, peeled and roughly chopped
1.5 tsp ground cinnamon
2 tsp ground coriander
0.5 tsp ground turmeric
10 g dill, roughly chopped
10 g parsley, roughly chopped
45 ml olive oil
2 tbsp apple cider vinegar
2 kg lamb shoulder, bone in
3 cinnamon sticks
12 cardamom pods, roughly bashed open
100 g soft dried figs, quartered
750 ml chicken stock
1.75 tsp salt
1 black pepper
1 lemon, cut into 6 wedges
50 g soft dried figs, chopped into 1cm dice
40 g pistachios, very lightly toasted and roughly chopped
1.5 tbsp lemon juice
5 g dill leaves
5 g parsley leaves

Equipment

food processorsharp knifeovenovenproof cast-iron saucepan or large roasting tinfoil

Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa

Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa

Directions

Ingredients

Equipment

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Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa

Ottolengh's Slow Cooked Lamb Shoulder with Fig and Pistachio Salsa

Directions

Ingredients

Equipment

Related recipes

Onion Chutney

Coconut Chutney

Lemon Pepper Ranch

Homemade Bouillon

Homemade Tandoori Mayo

Pakora con salsa

Pakora de cebolla

Homemade Mustard

Chilli jam

Pomegranate Chutney

Beerakaya Pachadi

Poulet Mariné & Pané