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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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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.

Toasted lamb sandwich with Fontina and green tomato relish


You'll need

16 thick slices white sourdough bread For spreading: softened butter 160 gm Fontina, coarsely grated   Green tomato relish 550 gm green tomatoes (about 4; see note), coarsely chopped 250 ml (1 cup) white wine vinegar 250 gm brown sugar 1 onion, finely diced 1 Granny Smith apple, coarsely chopped 125 gm raisins 25 gm fine sea salt 1 tsp white peppercorns 1 long red chilli, finely chopped ½ tsp ground cloves Finely grated rind of 3 lemons   Lamb shoulder 2½ tbsp olive oil 1 lamb shoulder, bone in (about 1.2kg) 4 golden shallots 2 tbsp Sherry vinegar 500 ml (2 cups) chicken stock 2 thyme sprigs

Method

  • 01
  • For green tomato relish, process ingredients in a food processor to a coarse paste. Transfer to a large saucepan, bring to the simmer over high heat, stir to dissolve sugar, then reduce heat to low and stir occasionally until thick (1 hour). Set aside to cool.
  • 02
  • Meanwhile, for lamb shoulder, preheat oven to 150C. Heat oil in a large frying pan over medium heat. Season lamb to taste and cook, turning once, until browned (5-7 minutes). Transfer to a large roasting pan and set aside. Add shallots to frying pan and cook, stirring occasionally, until tender (8-10 minutes). Deglaze with vinegar, then add stock, bring to the simmer, add thyme and pour mixture over lamb. Roast until meat is tender and falling off the bone (5-6 hours). Set aside to cool then, when cool enough to handle, coarsely shred meat (discard bones, sinew and fat) and set aside. Strain pan juices into a small saucepan and simmer over medium heat until reduced by one-third (20-25 minutes), skim fat and stir in lamb, season to taste and set aside.
  • 03
  • Butter bread slices on one side. Spread green tomato relish on unbuttered side of half the slices, top with lamb and Fontina then sandwich with remaining bread, butter-side up.
  • 04
  • Heat a large frying pan (or sandwich press) over medium heat and cook sandwiches, turning once, until golden and cheese melts (4-5 minutes). Serve warm.
Note Green tomatoes are available from select greengrocers.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

“I love the lamb sandwich with Fontina and green tomato relish at Melbourne’s Trocadero. Please share the recipe.”
Lisa McCarthy, Melbourne, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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