Slow-cooked Lamb Shoulder with Skordalia & Coriander Yoghurt Naan
We cook this at home all the time. Skordalia is better than mashed potato because it has a real kick of garlic, which works beautifully with the lamb.
Ingredients 19
50 g ras el hanout
8 cloves garlic, crushed
2 sprigs rosemary, leaves roughly chopped
200 ml olive oil
3 tbsp salt
3 tbsp black pepper, freshly ground
3 kg lamb shoulder, bone-in
1 lemon, halved
salad, i.e. tabouli, to serve
Yoghurt Naan
600 g self-raising flour
2 tsp salt
2 tsp baking powder
300 g Greek-style yoghurt
150 ml warm water
2 handfuls coriander leaves, chopped
canola oil
Skordalia
4 potatoes, medium-sized
2 tsp salt
7 garlic cloves
125 ml extra-virgin olive oil
2 tbsp lemon juice
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Method 9
In a small bowl, combine the , , , , and . Rub the all over with the mix. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 110°C.
Place the in a roasting pan along with the chicken stock and a few extra . Cover tightly with foil and roast for 6 hours. Uncover and roast for another 30 minutes to allow the skin to crisp up.
Meanwhile, to make the naan, place the , , , , , and into a bowl and mix until combined. Tip onto a clean work surface and knead for 2 minutes. Cover with plastic wrap and rest for 1 hour.
Divide the dough into eight even-sized balls and roll out on a well-floured work surface into rounds 2 mm thick. Just before serving, heat a little oil in a frying pan over medium heat and fry the naan, one at a time, for 2 minutes on each side or until golden. Set aside and keep warm.
To make the skordalia, place the in a saucepan with half the and enough cold water to cover. Bring to the boil then simmer for 30 minutes or until tender. Drain.
Pass the through a potato ricer (or mash with a potato masher until very smooth) and transfer to a bowl. Pound the and remaining to a smooth paste using a mortar and pestle and stir through the potato.
Slowly stir in the and until smooth and creamy. Season to taste.
To serve, squeeze over the , then shred the meat and discard the bones. Spoon a generous dollop of skordalia onto each plate and top with the lamb. Serve the naan alongside and, if desired, a salad such as tabouli.
Alimentari's tips
Ras el hanout is a north African spice mix. It is available from good delis and some supermarkets.
