Although I miss researching new superfoods, this is just a warm home made dish, which did not require any research, only imagination and creativity. I think it is a perfect meal for a Melbourne winter weekend.
And in the next post, I will research about Spirulina and Hemp seeds! Equally excited about this recipe as well.
So here, my very new recipe was a success from the first try. I still made it three times for the consistency of the recipe result. Please note, the first step for preparing Lamb Shoulder can be used as a separate recipe, just add a few peeled potatoes in the same bag. Using the oven bag makes a big difference for the result. I used to make this lamb shoulder on its own and had to share the recipe on many requests.
When you have all the eggplants sliced, choose the most beautiful 10 slices of similar size for the top layer and take care of them.
Pulled Lamb Shoulder Bake
1 Lamb Shoulder trimmed
3 cloves garlic, minced
6 thick eggplants
500g ripe tomatoes, skinned and diced
1 onion, finely diced
2 capsicums, finely diced
150g button mushrooms, no stems, sliced
1/4 cup Besan flour
2x100g Manchego cheese, grated
1/4 cup stock (or water)
salt and pepper
* deep baking tray approximately 23cm x 43cm; baking paper
1. Switch oven to 200C. Rub lamb shoulder with salt, pepper and garlic, place into the baking bag and tie. Put the tray with lamb into the oven. Once the temperature is at 200C put timer to 30 minutes, after that reduce to 150C and cook for an hour. As the last step, reduce to 100C and and keep the meat for two hours. If the lamb is done a night before, you can switch the oven off after the 150C step is completed and leave the lamb in the oven overnight for the best result.
2. Once the meat is cool enough to touch, pull all the meat apart. Cover and put aside.
3. Cut the eggplants into 5-7 mm thick slices, and keep them in lightly salted water for at least 10 minutes. Then bake them in single layers for 10 minutes at 180C, using the oiled baking paper (the eggplant slices should not brown).
4. In the deep pan, cook onion, garlic, tomatoes, and capsicum on low heat for 10 minutes. Alternatively, you can use ready to use 800g of your favourite tomato and capsicum based sauce. Mix in the Besan flour and half of the cheese, also the stock, lamb, and mushrooms. Heat the sauce through, simmer on low for 5 minutes and switch off the stove.
5. Use the deep tray to make a single layer using the egg plant slices, then distribute half of the lamb sauce. Repeat with another layer of eggplants and lamb. Make the last layer using the ten best eggplant slices and evenly cover with the second half of cheese. Cover the tray with aluminium and bake at 180C for 35 minutes. For crispy cheese and eggplant top layer, bake without aluminium for 30 minutes.
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