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Writer's pictureBasma Masri

Crispy Mongolian lamb, with carob and pomegranate sauce

Serves 8

 

Calories: 390 kcal

Carbs: 10g

Fat: 28g

Protein: 29g

 
 

Aromatic braised lamb shoulder with a carob- pomegranate sauce

 

INGREDIENTS

  • 1 lamb shoulder removed from bone and cut into cubes

  • 1 Tsp salt

  • 1 Tbsp black pepper

  • 1/2 Tbsp butter

  • A little water

  • 1 small red gem lettuce washed and separated

  • 1 bunch of spring onion thinly sliced

  • 4 baby cucumbers thinly sliced into matchsticks

  • 1 small chilli (optional)

Sauce

  • 1/4 cup Carob molasses

  • 1 Tbsp pomegranate molasses

  • 2 Tbsp soy sauce

  • 1 Tbsp sesame oil

INSTRUCTIONS

  • Heat oven to 210 degrees Celsius (gas mark 7).

  • Place the lamb in a roasting dish & marinate with the salt & black pepper. Mix well.

  • Add enough water to just cover. Cover with foil & cook for 1.5-2 hours until the meat is tender.

  • In the meantime prepare the sauce (you can use shop brought 'Hoisin sauce' if you prefer).

  • To make the sauce, mix all the ingredients in a medium bowl.

  • Once the meat is cooked & tender- allow to cool. The water and sauce will have been soaked up by the meat.

  • Shred the lamb, discarding most of the fat. Add the butter & return to the oven/ grill to crisp & serve hot.

ASSEMBLY

  • To serve, place a little lamb meat onto the gem lettuce. Garnish with spring onion, cucumber, chilli and a light drizzle of the sauce.

  • Serve hot & enjoy!

 

dedicated to my sister

 

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