GregMalouf ’sbaharatlambshoulder
withonionsandmoghrabieh
SERVES6 // PREPTIME 40 MINS// COOK4 HRS
“Lambrubbedwithspicesandcookedslowlyis quitea traditional
preparationintheMiddleEast,”saysGregMalouf.“Servedwith
moghrabieh,giantcouscous,thisis a greatdishtoputinthe
middle of the table with some yoghurt and away you go.”
6 garliccloves,2 sliced,
remainingleftwhole
⅓ cup(looselypacked)
oregano
150 mloliveoil
1 large(2kg)lambshoulder
withoutshank,cutthrough
theboneinto6 equalpieces
(seenote),trimmedof
excessfat
1 tbspTurkishchilliflakes
(seenote)
2.1 litreschickenstock
12 springonions,trimmed
1 smallonion,diced
1 tbspeachgroundcumin
andgroundcorianderseeds
1 longredchilli,deseeded
andthinlysliced
1 fresh bay leaf600 gmmoghrabieh
(pearlcouscous)
200 gmcannedchickpeas
12 cherrytomatoes,roasted
andpeeled
Lemonjuice,toseason
Corianderleaves (optional)
toserve
BAHARATSPICEMIX
1¼ tspsweetpaprika
1 tspfinelygroundblack
peppercorns
¾ tspcuminseeds,finely
ground
½ tspeachgroundcoriander
seeds,groundcinnamon
andgroundcloves
¼ tspeachgroundcardamom
andgroundstaranise
Pinch of grated nutmeg1 Forbaharat(seenote),siftall
spicestogether.Makesabout
1½tbsp.Storeinanairtight
containerforuptosixmonths.
2 Poundwholegarliccloves
and2 tspsalttoa finepaste
witha mortarandpestle.Add
oregano,50mloliveoiland
2 tspbaharatandpoundtoa
paste,thenmassageintolamb.
3 Preheatovento150°C.Heat
50mloliveoilina largefrying
panovermedium-highheat.
Frylamb,turning,untilgolden
(4-6minutes).Addchilliflakes
and1.5litresstock,bringto
a simmer,thentransferto
a bakingdishthatfitslamb
snugly.Coverwithbakingpaper
andfoil,thenroast,basting
everyhour,untillambis tender
(3¼-4hours).Uncover,increase
heatto180°C,addspring
onionsandroastuntillambis
goldenandonionsaretender
(20-30minutes).Transferlamb
toa bowl,removeexcessfat
fromcookingliquid(placepaper
towelsonthesurface,then
remove and discard) then returnlambtoliquidandkeepwarm.
4 Meanwhile,heatremaining
oilina largecasseroleover
mediumheat,adddicedonion
andslicedgarlic,andsautéuntil
softened(4-5minutes).Add
cuminandcorianderseedsand
stiruntilfragrant(1-2minutes).
Addchilli,bayleaf,moghrabieh
andremainingstocktojust
coverandbringtotheboil.
Seasontotaste,cover,reduce
heattolowandsimmer,stirring
occasionally,untiltender(25-30
minutes).Addchickpeasand
tomatoes,andsimmeruntil
stockis absorbed(5-7minutes).
Seasonwithsaltandlemon.
5 Pulllambfromtheboneand
stirthroughthemograbieh.Top
withcorianderanddrizzlewith
extra-virginoliveoiltoserve.
NoteAskthebutcherto
preparethelambforyou.
Turkishchilliflakesare
availablefromMiddleEastern
grocers.Pre-mixedbaharatis
availablefromMiddleEastern
grocers and herbies.com.au➤Ribroastwithpotatogratin
SERVES6–8// PREPTIME 30 MINS// COOK1 HR 30 MINS(PLUSMARINATING,RESTING)
A creamypotatogratinis theperfectsidefora classicribroast.
Anchovies give the beef an extra hit of flavour and saltiness.
2 tbspoliveoil
2 tbspchoppedrosemary
2 tspDijonmustard,
plusextratoserve
3 anchovyfillets,crushed
witha mortarandpestle
1 rackofbeef(alsoknown
asa standingribroast),
withatleast5 ribs(4.3kg)
3 onions, thickly slicedPOTATOGRATIN
500 mlpouringcream
4 garliccloves,crushed
5 Desireepotatoes
(about2kg)
Fresh nutmeg, to grate1 Combineoil,rosemary,
mustardandanchoviesina
non-reactivedish.Addbeef,
turntocoat,coverandmarinate
atroomtemperature(1 hour).
2 Forpotatogratin,preheat
ovento190ºC.Whiskcream
andgarlicina bowltocombine.
Peelandthinlyslicepotatoes
ona mandolineintothecream,
tossingtocoatasyougoto
preventdiscolouration.Season
totasteandarrangeineven
layersina buttered30cmx
30cm oven dish. Season withfreshlygroundblackpepper
anda gratingofnutmeg,cover
withbakingpaperthenfoiland
bakeonlowestrungofoven
untila knifepiercespotato
easily(45minutesto1 hour).
Uncoverandcookuntilgolden
(30minutes).Keepwarm.
3 Meanwhile,placebeefontop
ofonionsina roastingdishand
roastontopshelfuntilmedium-
rare(1½hours).Setbeefaside
looselycoveredwithfoiltorest
(30minutes),thensliceand
serve with gratin and mustard.➤