Wednesday, 13 November 2013

Recipe - Moroccan Autumn Lamb, Southwestern Brisket

Hey, we hosted a housewarming! (Alliteration!!) I enjoyed myself, I feel that the crowd was precisely angled on the beam between depressingly empty and so full that I worry about things (particularly from the decorative bookshelf) breaking. Indeed, it was me doing a small dance to Sweet Soul Music that caused most of the spillage. Before the main guests arrived, Earnest visited for dinner since we didn't really get to chat at LMNT because I was all tipsy from 5pm. We had lamb and in her words 'say what you like about [her] but she can roast a bit of meat'. And I think I can! That's why I've resolved to learn to bake now. Except it's difficult with a semi-functioning oven. I only just managed to get the oven slow cooking for the brisket that I roasted for bonfire night.
Moroccan Autumn Lamb
2 lamb necks, about 600g, seasoned all over with salt and pepper
2 onions, chopped
Half a swede, chopped
4 garlic, chopped 
1 small squash, chopped
Half tsp cinnamon 
Half tbsp ground coriander 
Half tbsp ground cumin
Half tsp ground nutmeg
1 tsp chilli powder
Enough stock to just cover the vegetables

In a casserole the meat over a high heat.
Remove and set aside.
Turn the heat down and brown the vegetables.
Add the spices.
Place the lamb on top of the vegetables and coat with spices.
Add enough stock to just cover the vegetables.
Place in an oven at 180 for 1 hour and 15 minutes.

I served this with bulgar wheat flavoured with red onion, spring onion, green pepper, chilli pepper, sultanas, lemon juice, coriander and parsley.

Southwestern Brisket
700g brisket
1 onion, chopped
2 sprigs thyme
2 carrots, chopped
2 bay leaves
1 scotch bonnet
1 tsp cinnamon
Half tbsp coriander
Half tbsp cumin
1 tbsp cider vinegar
1 tbsp grape molasses 
3 cups water

Season the meat all over with salt and pepper.
Brown the brisket in vegetable oil.
Remove from the heat and brown onions, carrots, chilli and garlic.
Return the brisket, add the spices and aromatics.
Add the cider vinegar and let the alcohol sizzle away.
Add the molasses.
Add one cup of water.
Place in an oven heated to 150 for an hour.
Add another cup of water and turn the brisket.
Return to the oven for another hour.
Add another cup of water and turn the brisket again.
Return to oven for a further hour.

I served this in tacos with lots of salad.

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