Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Lamb shoulder tagine
In their cookbook »Mokonuts: The Cookbook«, Moko Hirayama and Omar Koreitem share how to recreate this deeply aromatic lamb shoulder tagine at home.
For the lamb shoulder
| Ingredients | ||
|---|---|---|
| 1 | lamb shoulder (approx. 1.5–2 kg) | |
| 1 | large onion, roughly chopped | |
| 3 | carrots, roughly chopped | |
| 1 | whole garlic bulb, halved crosswise | |
| 2 | l | lamb stock (or chicken stock) |
| Olive oil, for rubbing and searing | ||
| Sea salt, for seasoning | ||
| Raw cane sugar, for seasoning | ||
| A few sprigs rosemary | ||
| Fresh thyme leaves, for serving | ||
| Hot roasting juices (or concentrated jus), for serving | ||
Preparation
The day before, rub the lamb shoulder all over with olive oil and generously season with a mixture of sea salt and raw cane sugar. Scatter over the rosemary, onion, carrots, and garlic, cover, and refrigerate overnight.
The following day, preheat the oven to 150°C.
Remove the lamb from the refrigerator and set the vegetables aside. Heat a cast-iron casserole over high heat, add a little olive oil, and sear the lamb shoulder thoroughly on all sides until deeply browned. Remove and set aside.
In the same pot, roast the vegetables until golden brown. Lower the heat, return the lamb to the pot, and pour in the stock until the shoulder is completely submerged. Cover with a lid or tightly sealed foil and braise in the oven for 5–6 hours, until the meat is falling off the bone.
Allow the lamb to cool slightly, then remove the bones and break the meat into large chunks — avoid shredding it too finely.
Strain the braising liquid through a fine sieve and reduce it in a saucepan over medium heat for about 15 minutes, until reduced by half.
For the tagine base
| Ingredients | ||
|---|---|---|
| 100 | g | onions, finely chopped |
| 100 | g | leek, finely chopped |
| 3 | cloves | garlic, finely chopped |
| 100 | g | tomatoes, chopped |
| 1½ | tablespoon(s) | capuliato (sun-dried tomato paste preserved in oil) |
| 1¾ | teaspoon(s) | ras el hanout (North African spice blend) |
| 200 | ml | chicken stock |
| 20 | g | green olives |
| 10 | g | preserved lemon |
| 20 | g | parsley, chopped |
| 1 | teaspoon(s) | argan oil |
| 1 | tablespoon(s) | butter |
| Olive oil, for cooking and seasoning | ||
| Lemon juice, for seasoning | ||
| Salt, to taste | ||
