Australian Gourmet Traveller - (07)July 2020 (1)

Braisedshort-ribtacos

SERVES6 // PREPTIME 30 MINS// COOK3 HRS 40 MINS

Spendtheafternoonsimmeringa bigpotofribs,perfectwrapped

in tacos or served with rice and a side of steamed greens.

1.8 kgbeefshortribs,cutinhalf

throughthebone(seenote)

1 tbspcuminseeds,crushed

175 gmchipotlechilliesin

adobo,coarselychopped

1 tbspredwinevinegar

2 garliccloves,crushed

1 tbsporeganoleaves

TOSERVE

Whiteandbluecorntortillas

(seenote),quesofresco

(seenote),choppedwhite

onion,dicedtomato and

coriander

CORIANDERANDLIMESAUCE

60 ml(1/4cup)oliveoil

1 bunchcoriander

1 garlicclove,finelychopped

1 greenjalapeñochilli,

coarselychopped

Juice of 6 limes

1 Heatoilina casseroleover

medium-highheatandbrown

ribs (5-7 minutes). Add cumin

andstiruntiltoasted(1 minute),

thenaddchillies,vinegar,garlic,

oreganoand100mlwater.Bring

totheboil,season,coverand

braiseoverlowheatuntilbeef

is fallingoffthebone(3hours).

Uncoverandcookuntilbeef

startstocaramelise(30minutes).

Keepwarm,thenpullthemeat

fromthebonestoserve.

2 Forcorianderandlime

sauce,processallingredients

ina blenderuntilsmooth.

3 Heata fryingpanoverhigh

heat,addtortillasoneata time

andcook,turningonce,until

brown(2-4minutes).

4 Servebeefwithtortillas

andtopwithcheese,onion,

tomato,corianderandsauce.

NoteAskyourbutchertocut

theribstosize.Corntortillas

andquesofresco,a soft

Mexicancheeseareavailable

PHOTOGRAPHY BEN DEARNLEY. RECIPE RECIPES EMMA KNOWLES (SPICED LAMB) & LISA FEATHERBY (TACOS). STYLING GERALDINE MUNOZ.fromfireworksfoods.com.au

Twelve-hourIndian

spicedlambshoulder

SERVES6–8// PREPTIME 25 MINS// COOK 12 HRS(PLUSMARINATING)

Asthenamesuggests,thisdishrequiresplanningahead.Thatsaid,

thelongcookingtimeis offsetbysimplepreparationanddelivers

melt-in-the-mouthtexturesanddeepflavours.Startthis recipe two

days in advance to marinate and roast the lamb.

150 gmGreek-styleyoghurt

2 tbspfinelygratedginger

3 garliccloves,finely

chopped

1 tbspgarammasala

1 tspgroundcoriander

1 tspgroundchilli

Juiceof1 lime

1 lambshoulder,bonein

(about1.7kg)

80 gmghee

4 onions,thinlysliced

Freshcoriandersprigs,mint

leaves,thinlyslicedlong

greenchilliandlime

wedges, to serve

SAFFRONPILAF

50 mlvegetableoilorghee

1 onion,thinlysliced

2 garliccloves,finely

chopped

300 gmbrownbasmatirice

500 mlhotchickenstock

(2cups)

½ tspsaffronthreads,soaked

in50mlwarmwater

MINTYOGHURT

250 gmthickplainyoghurt

1 cupfirmlypackedmint

2 garliccloves,coarsely

chopped

Juice of 1 lime

1 Combineyoghurt,ginger,

garlic,spicesandlimejuice

ina bowlandseasontotaste.

Slashlambatintervals,ruball

overwithyoghurtmixtureand

intotheincisions,thenwrap

inplasticwrapandrefrigerate

overnighttomarinate.

2 Unwraplamb,placein

a roastingpanandbringto

roomtemperature(1-1½hours).

Preheatovento120ºC.

Meanwhile,heatgheeina

fryingpanovermedium-high

heat,addonionandfry,stirring

occasionally,untilcrispand

goldenbrown(8-10minutes).

Seasontotaste,coolbriefly,

thenscatteronionoverlamb.

Add500mlwatertoroasting

pan,coverwithfoilandroast

untilmeatis fall-aparttender

(11-12hours).Pourpanjuices

into a jug; skim off excess fat.

3 Forsaffronpilaf,heatghee

ina largesaucepanover

medium-highheat,addonion

andgarlicandsautéuntiltender

andtranslucent(5-6minutes).

Stirinricetocoat,thenadd

stock,saffronanditssoaking

liquidand250mlhotwater.

Seasontotaste,bringtothe

boil,coverwitha tight-fitting

lid,thenreduceheattolow

andcookwithoutuncovering

for 15 minutes.Removefrom

heat,standwithoutuncovering

for5 minutes,thenuncover

andfluffupwitha fork.

4 Formintyoghurt,blitz

ingredientsina foodprocessor

untilsmooth.Seasontotaste.

5 Pilepilafontoa platter,top

withlamb,thenscatterwith

coriander,mintandgreenchilli,

andservewithpanjuices,mint

yoghurt and lime wedges.

GOURMET TRAVELLER 79