PULLED LAMB, PICKLES, CHICKPEA CHIPS
- 1 x Lamb shoulder (bone in).
- 4 x litres chicken stock
- 1 x Fennel bulb
- 1 x Bunch coriander
- 1 x Small tub yoghurt
- 1 x Small tub sour cream
- 4 x brioche buns (90 or 120gram each).
- 1 x Jar Zucchini pickle (available in the food store)
- 1 x Red Capsicum
- 10 x Dried long red chillies
- 10 x Red bullet chillies
- 2 x garlic cloves
- 1 x teaspoon roasted and crushed cumin seeds
- 1 x 3/4 tsp roasted and crushed caraway seeds
- 60ml olive oil
METHOD:
Seal lamb shoulder and season with salt and pepper on all sides. Place in a large pot with the chicken stock. If you don’t have enough chicken stock to completely submerge the lamb simply add water to the pot. Bring to the boil and then reduce to a simmer, and cook until the meat is falling off the bone. Pull the lamb out of the pot and using tongs pick the lamb off the bone.
Shave fennel on a mandolin if you have one, or simply cut fine slices with a good knife. Pick the leaves of the coriander off the stalks and rinse the leaves in a colander. Mix fennel, coriander, salt and pepper, and enough yoghurt to coat the ingredients without being gluggy together and put aside.
Make the harissa paste; Roast the red capsicum on a baking tray until the skin starts to blacken, turning it from time to time. Once blackened all around place in a bowl and cover with cling wrap and leave it to steam in there for 10 minutes. Remove cling wrap, peel away the skin discard stalk and seeds. Take the dried chillies and place in a bowl with enough boiling water to cover them. Leave them to rehydrate for 10 minutes. Take the bullet chillies and de-seed them, leaving the white inner fibre intact. Crush the garlic and add 1/2 tsp of salt. Grab a blender and place skinned capsicum, rehydrated chillies, seeded chillies, garlic, cumin, caraway and olive oil inside and blend to a paste. You won’t need all this paste for the lamb buns. Take a little bit and mix with sour cream, tasting as you go to get your ideal spice level. The remaining harissa can be covered with a little olive oil and kept in the fridge for up to a month. (Note: this will be available soon in the produce store)
ASSEMBLY:
Cut brioche buns in half and toast under the grill until lightly golden on the inside.
Take the bottom bun and smear the harissa mix on it. On top of this place a good amount of the fennel and coriander salad. Next is the lamb, and finally Laura’s zucchini pickle on top before putting the top of the Brioche bun back on.
