Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 14

This rich, dark, slow-cooked braise brings out the very best in lamb shoulder and it is also really easy to make.

 Preparation time:

 10 minutes

 Cooking time:

 55 minutes, plus standing

 Serves 4

 1 tbsp olive oil

 850g (1lb 14oz) lamb shoulder, cut into chunks

 2 garlic cloves, peeled and crushed

 ½ tsp cumin seeds 1 tsp ground coriander

 2 red onions, peeled and cut into chunks

 1 large aubergine, trimmed and cut into chunks

 3 bay leaves, broken

 500ml (18fl oz) beef stock

 2 tbsp tomato purée

 50g (2oz) raisins

 Chopped fresh mint Sea salt and freshly ground black pepper

 Pomegranate seeds (optional)

 To serve

 Natural yoghurt

 Flatbread or pitta

Warm the olive oil in a casserole dish over a high heat. Add the lamb, in batches if necessary, and cook for 5–10 minutes until dark brown all over. Add the garlic, cumin, coriander, onions and aubergine and cook for a further 5 minutes, stirring often, until soft.

Mix in the bay leaves, stock and tomato purée, then reduce the heat and leave to simmer for 45 minutes, stirring occasionally, until thickened. Remove from the heat, add the raisins and leave to stand for 5 minutes. Remove the bay leaves.

Mix in the mint and season to taste with salt and pepper. For a special touch scatter over some pomegranate seeds. Serve with spoonfuls of yoghurt and plenty of bread to mop up the juices.