Grant Achatz's braised lamb shoulder with cocoa and cardamom


"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'. You basically take a focal ingredient and begin to 'bounce' satellite flavours off it. The rule is, not only do the supporting ingredients have to go with the main ingredient, but also they all must go with each other. For instance, lamb goes with eggplant and lamb goes with cardamom, but does cardamom go with eggplant? Yes. You continue the bouncing of ingredients off one another until the dish is complete."

You'll need

2.5 kg lamb shoulder, bone in 150 ml canola or grapeseed oil 3 onions, cut into large dice 2 small fennel bulbs, cut into large dice 75 gm ginger, finely grated 50 gm (1/3 cup) plain flour 40 gm (about ½ head) garlic cloves, finely chopped 30 gm long red chillies, thinly sliced 4 lemongrass stalks, trimmed and bruised with the back of a knife 2½ tsp Madras yellow curry powder Large pinch of saffron threads 250 ml (1 cup) lime juice 200 gm brown sugar 2 litres (8 cups) beef stock 800 gm eggplant, cut into 2.5cm cubes 800 gm pumpkin, peeled, cut into 2.5cm cubes 370 gm crème fraîche Coriander, mint and finely grated lime rind, to serve   Aromatic sachet 50 gm cacao nibs 30 gm coriander seeds 30 gm Darjeeling tea leaves 12 gm fennel seeds 10 gm green cardamom pods, bruised 7 gm whole mace (see note) 5 gm cumin seeds 2 dried bay leaves

Method

  • 01
  • For the aromatic sachet, tie ingredients in a piece of muslin and secure with kitchen string.
  • 02
  • Preheat oven to 160C. Heat a large roasting pan over medium-high heat and season lamb shoulder generously. Add oil to pan and when it starts to smoke, add lamb bone-side up and rotate to brown evenly (5-6 minutes), then turn and brown other side. Transfer to a tray. Reduce heat to medium and add onion, fennel, ginger, flour, garlic, chilli, lemongrass, curry powder and saffron to pan and sauté, stirring often, until vegetables are tender and spices are aromatic (8-10 minutes). Add lime juice and brown sugar, simmer until sugar dissolves (3-4 minutes), then add stock and aromatic sachet and bring to a simmer, stirring so no flour lumps remain. Return lamb to pan, cover with a lid or foil and braise in oven for 3 hours.
  • 03
  • Add eggplant and pumpkin to roasting pan, leave uncovered and braise until the lamb pulls from the bone easily with a fork (1-1¼ hours).
  • 04
  • Strain braising liquid from pan into a bowl, whisk in crème fraîche, and return to roasting pan. Season lamb generously, scatter with coriander, mint and lime rind, and serve.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Additional Notes

Whole mace (also sold as mace blade) is available from Herbie’s Spices (herbies.com.au) or other specialist spice shops. If it’s unavailable, substitute a grating of nutmeg.

Featured in

Apr 2017

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Beef cheek recipes

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

Soy-roast duck with mandarin

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×