Ingredients
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2-1/2 pounds lamb shoulder chops
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3 tablespoons olive oil
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3 cloves garlic, finely minced
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1 cup beef stock
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1 cup passata
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1 tablespoon tomato paste
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1 teaspoon cumin
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1 teaspoon coriander
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1 teaspoon salt
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2 bay leaves
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6 cardamom pods
Crispy pita:
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2 cups, cubed pita bread
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2 tablespoons olive oil
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1 teaspoons sumac
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Salt to taste
Turmeric rice:
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2 cups basmati rice
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2-1/2 cups water
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1-1/2 tablespoon butter
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Salt to taste
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1/2 teaspoon turmeric
Directions
- Preheat your oven to 325 degrees. Sear the lamb shoulder chops for 2two to three minutes until golden brown, then remove.
- Add the garlic, cooking for a minute, then deglaze with beef stock.
- Add the passata and tomato paste and cook for an additional minute.
- Then add the cumin, coriander, salt, bay leaves, and cardamom pods. Return the lamb, then bring everything up to a gentle boil. Then, remove from the heat and cover.
- Transfer to the oven to braise for 2 - 2 1/2 hours. This can be done one to two days in advance!
- Serve the lamb on a bed of rice (I'll make a beautiful yellow turmeric rice) then top with some of the aromatic braising liquid, crispy pita and fresh mint!
CRISPY PITA
- Preheat your oven to 400 degrees. Coat the pita in the olive oil, sumac, and salt. Place on a sheet tray and bake for 10 - 12 minutes.
TURMERIC RICE
- Soak the rice in a bowl of water, drain and repeat until the water turns clear. This step washes away the excess starch of the rice, and keeps it light and fluffy as opposed to sticky!
- Combine the rice, turmeric, water, butter, and salt in a saucepan and bring up to a gentle boil. Reduce down to low heat, and cover with a tight lid. Cook for 15 minutes, without opening the lid! Then, remove from the heat and allow to sit for another five minutes. Then, open the lid and fluff with a fork. Serve with the lamb fattah, and top with crispy pita!
