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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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April Bloomfield: Lamb burger


You'll need

1.4kg coarsely minced lamb shoulder For brushing: olive oil 6 crusty burger buns or ciabatta rolls, halved ½ Spanish onion, thinly sliced into rings 6 thin slices firm Greek feta (600gm)   Cumin mayonnaise 3 egg yolks 1 tbsp Dijon mustard 3 tsp white wine vinegar 2 tsp cumin seeds, roasted and finely ground in a mortar and pestle 375 ml (1½ cups) peanut oil To taste: lemon juice   Triple-cooked chips 6 starchy potatoes, such as sebago (about 400gm each), scrubbed For deep-frying: vegetable oil

Method

  • 01
  • For cumin mayonnaise, process yolks, mustard, vinegar and cumin seeds in a food processor until smooth. With motor running, slowly add peanut oil in a thin stream until emulsified and thick. Season to taste with sea salt and lemon juice, refrigerate until required. Makes about 400ml.
  • 02
  • For triple-cooked chips, cut potatoes lengthways into 2cm-thick chips and cook, in batches, in boiling salted water until they turn white and break apart at edges (8-10 minutes). Drain well, then spread over a large tray and stand until cool and dry (1 hour). Meanwhile, preheat vegetable oil in a deep-fryer or deep-sided saucepan to 120C. Fry chips, in batches, until the edges are slightly crisp but not coloured (10 minutes; be careful as hot oil may spit). Drain with a metal sieve and cool on a rack. Just before serving, increase oil to 180C. Deep-fry chips, in batches, until golden (3-5 minutes; be careful as hot oil may spit), season to taste and keep warm.
  • 03
  • Preheat a char-grill over high heat. Season minced lamb to taste and shape into 6 patties, brush with a little olive oil, then grill, turning frequently, until golden and cooked to your liking (1-2 minutes each side for medium-rare). Meanwhile, grill buns, turning occasionally, until toasted (1-2 minutes each side). Serve patties on toasted buns with onion, feta and cumin mayonnaise and triple-cooked chips to the side.
This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Savoury red Chianti.

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