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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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Pide rolls with roast lamb and beetroot


This pide is inspired by a Greg Malouf recipe. You could start it a day ahead to marinate the lamb.

You'll need

2 tbsp rosemary 3 garlic cloves, coarsely chopped Finely grated rind and juice of 1 lemon 125 ml (½ cup) extra-virgin olive oil 2 tbsp dried mint 1 tbsp lemon myrtle 1.6 kg lamb shoulder, bone removed 120 gm red cabbage, shredded 1 small beetroot, coarsely grated ½ cup (firmly packed) mint 2 tbsp red wine vinegar 260 gm (1 cup) store-bought hummus   Pide rolls 14 gm (2 sachets) dried yeast 480 gm strong bread flour 60 ml (¼ cup) extra-virgin olive oil 1 egg, lightly beaten, for eggwash 2 tbsp nigella seeds, for scattering

Method

  • 01
  • Crush rosemary, garlic, lemon rind and 1 tsp sea salt flakes using a mortar and pestle. Transfer to a large bowl, add lemon juice, 60ml oil, mint and lemon myrtle, then add lamb and rub marinade into meat. Refrigerate for flavours to develop (6 hours or overnight).
  • 02
  • For pide rolls, combine yeast with 125ml warm water in a bowl, stir to combine and set aside until foamy (5 minutes). Add 90gm flour to the yeast mixture and stir to combine. Sprinkle with a little more flour, cover with a tea towel and set aside until very foamy and doubled in size (1 hour). Combine remaining flour and 1 tsp sea salt flakes in the bowl of an electric mixer, form a well in the centre, add yeast mixture, olive oil and 250ml warm water, and knead with dough hook attachment until a wet dough forms (8 minutes). Transfer to a lightly oiled bowl, cover with a tea towel and set aside until doubled in size (1 hour). Roll into 20 balls, then transfer to oven trays lined with baking paper, leaving space between each. Cover with a tea towel and set aside until slightly puffed (25-30 minutes). Press each with your hands to flatten, brush with eggwash, scatter with nigella seeds and bake until golden and cooked through (7-10 minutes). Set aside to cool.
  • 03
  • Preheat oven to 180C. Heat a large frying pan over medium-high heat. Add lamb and cook, turning once, until golden (3-4 minutes each side). Transfer to a tray lined with baking paper and roast until cooked to your liking (20-25 minutes for medium rare). Set aside to rest.
  • 04
  • Combine cabbage, beetroot, mint, vinegar and remaining oil in a bowl and season to taste.
  • 05
  • To serve, halve the rolls and spread both tops and bases with hummus. Top with thin slices of lamb and cabbage mixture, and season to taste.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Dec 2013

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