Hi and welcome to AlmazanKitchen!
Today we present you something you never seen before! Free-range lamb shoulder that we slow-cooked for 4 hours in the clay pot, on coals. We added different dried and fresh spices to the meat and also made an incredible puree from coal-baked sweet potato, parsnip and parsley.
You will need this ingredients:
- 1kg lamb shoulder
- 1 tbsp. mixed peppercorns
- 1 tsp. salt
- 1 tsp. cumin seeds
- 1 sweet potato
- 1-2 parsley and parsnip roots
- handful of parsley
- few mini chili peppers
- handful of wild hops
- handful of organic cherry tomatoes
- Prepare your cutting board.
- Incise 1kg of lamb shoulder.
- Prepare your grinder.
- Toss 1 tbsp. of mixed peppercorns into the grinder.
- Add 1 tsp. of cumin seeds.
- Add 1 tsp. of salt.
- Grind everything well!
- Grate the meat with spices, do not forget about incisions.
- Preheat the clay pot.
- Place spiced meat into the clay pot. Add 100ml of water and cover with lid.
- Cook for 3h.
- Cook 1 sweet potato, 1-2 parsley and parsnip roots on fire for few minutes.
- After few minutes, load everything into the clay pot with meat.
- Also add handful of parsley, handful of organic cherry tomatoes, handful of wild hops and few mini chili peppers.
- Cover the pot with lid and cook for another 30 min.
Roots “plate” and serving:
- Remove the sweet potato from the clay pot.
- Cut in half.
- Peel both halves from burned parts.
- Take the kitchen hammer and mince both halves good.
- Do previous steps with parsley and parsnip roots. Mix everything together using your knife.
- Make a “plate” from mass we’ve just made. Decorate it with cooked greens and chilies from the clay pot.
- Remove the lamb from the pot. Slice it and place on the “root plate”.
- Finish off with some greens and sauce left in clay pot after the cooking.
- Enjoy! Bon Almazan!
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