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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.

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Shirni Parwana's masala carrot cake

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Sopa coàda


"This is Stefano's recipe for a soup that's more a casserole of bread soaked in delicious pigeon broth," says Hafner. 

You'll need

6 squab pigeons (about 500gm each) 3 tbsp olive oil 1 onion, finely chopped 1 each carrot and celery stalk, finely chopped 2 garlic cloves, thinly sliced 1 rosemary sprig and a few sage leaves 250 ml red wine 2.5 litres butcher-quality chicken stock 10 thick slices day-old rustic sourdough, halved 170 gm finely grated parmesan For drizzling: extra-virgin olive oil

Method

  • 01
  • Wash and pat dry the pigeons. Heat 2 tbsp oil in a casserole over low-medium heat and sauté onion until soft and translucent (10-15 minutes). Add carrot, celery, garlic and herbs, season with salt and stir until tender and golden (10-15 minutes). Set vegetables aside, add remaining oil and cook pigeons until golden (3-5 minutes). Add wine and simmer until liquid is reduced by half (4-8 minutes). Add stock, return vegetables to pan, cover and simmer over low heat until meat starts to fall off the bone (1-1½ hours). Transfer pigeons and half the vegetables to a plate and keep separate. When cool enough to handle, pull the meat off the bones. Add bones back to the pan and cook over medium-high until stock has reduced by half (35-45 minutes).
  • 02
  • Strain stock through a sieve and press the vegetables with the back of a spoon to extract as much liquid as possible (discard remaining vegetables). Refrigerate until required. Skim fat from surface before using.
  • 03
  • Preheat oven to 140C. Line a deep casserole dish with a layer of bread, then top with half the pigeon meat and soffritto. Sprinkle generously with a third of the parmesan, then repeat, finishing with parmesan and a drizzle of extra-virgin olive oil. Pour 1.3 litres stock over, cover with foil and bake for 1 hour, checking often and adding more stock if dry. Remove foil and bake until golden brown (30-40 minutes). Serve hot with a good drizzle of your best green extra-virgin olive oil.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A rich old oloroso Sherry or perhaps even aged brandy.

Featured in

May 2014

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