Spicy yogurt-crusted lamb with black-eyed beans
By Yotam Ottolenghi
From The Guardian
The scotch bonnets bring a tropical fruitiness to this marinade, but they can be eye-wateringly hot, so leave them out if you prefer; the marinade will still be well spiced as it is. If you can’t find black-eyed beans, swap them for tinned black beans. Serve with flatbreads or rotis, if you like.
Serves 6-8, as a main course
For the marinade
1½ tbsp allspice berries, finely crushed in a mortar
1½ tsp cumin seeds, finely crushed in a mortar
1½ tsp coriander seeds, finely crushed in a mortar
1½ tsp paprika
1½ tsp black peppercorns, finely crushed in a mortar
½ tsp ground turmeric
¼ tsp ground cloves
1 tsp soft light brown sugar
50g ginger, peeled and roughly chopped
1 head of garlic, cloves separated, peeled and roughly chopped
1 medium onion, peeled and roughly chopped (180g)
80g Greek-style yogurt
Salt and black pepper
For the lamb
2kg bone-in lamb shoulder, trimmed of excess fat
2 tbsp sunflower oil
600g plum tomatoes, halved
2 medium onions, peeled and quartered (300g)
5 garlic cloves, peeled
2 tbsp tomato paste
40ml cider vinegar
1-2 scotch bonnet chillies, pierced all over with a knife (optional)
2 cinnamon sticks
500ml chicken stock
600ml full-fat coconut milk
3 x 400g tins black-eyed beans, drained and washed (720g net)
For the salsa
300g plum tomatoes (about 2 or 3), halved, deseeded and finely chopped
1 medium red onion, peeled and finely chopped (150g)
60g coriander, leaves and soft stems, roughly chopped
1½ tbsp lime juice
Put all the ingredients for the marinade, bar the yogurt, in a food processor with a tablespoon and a half of salt and blitz to a paste. Add the yogurt and blitz again for 20 seconds, until smooth. Put the lamb in a large bowl, pour in the marinade and toss to coat. Cover and chill for at least three hours, and preferably overnight (if you do the latter, take the lamb out of the fridge an hour or so before cooking, to bring it back up to room temperature.
Heat the oven to 190C (170C fan)/375F/gas 5. Put the oil in a large, 28cm-wide, cast-iron saucepan for which you have a lid on a medium-high heat. Add half the tomatoes, onions and garlic and char, stirring, for three to five minutes, until nicely coloured and starting to soften. Transfer to a bowl and repeat with the other half of the tomatoes, onion and garlic.
Return the first batch of tomatoes, onion and garlic to the pan, then stir in the tomato paste, vinegar, scotch bonnets (if using), cinnamon, stock and quarter-teaspoon of salt. Add the lamb and all of its marinade, bring up to a simmer, then cover the pan and transfer to the oven to roast for two and a half hours.
Take off the lid and gently lift out the lamb on to a platter. Stir the coconut milk and beans into the pot, top with the lamb and return to the oven uncovered for a further 45-60 minutes, or until nicely browned and crusted. The lamb should by now be very tender. Remove from the oven and leave to rest for 15 minutes.
Meanwhile, make the salsa. In a medium bowl, mix the tomato, onion, coriander, lime juice and an eighth of a teaspoon of salt, then set aside.
To serve, carefully lift the lamb onto a board, then use a ladle to skim off and discard any excess fat from the liquid in the pan. Pour the bean mixture through a colander set over a bowl to catch the gravy, then transfer the bean mixture to a platter with a lip. Pour over half of the gravy, then top with the lamb and a few spoonfuls of the salsa, and serve with the remaining salsa and the extra gravy on the side.
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What do you like to make with Scotch Bonnet? ❤️🧡💛| 📷: @jamaican_indulgence
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#ScotchBonnet #ScotchBonnetPepper #Pepper #JamaicanFood #FoodPorn #FoodPhoto #FoodPhotography #CaribbeanFood #Jamaica #Delicious #Food #Caribbean #WestIndian #WestIndies #Jamaica #Jamaican #WestIndies #Caribbean #CaribbeanLife #IslandVibes #IslandLife #VacationMode #IslandBeauty #TravelInspiration #Travel #TravelTuesday #InstaVacation #TravelGoals #WeJaminate http://dlvr.it/Sdzj4N
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My friend Sarah gave me peppers from her brother’s garden yesterday!! I’m super excited!!! What do you think I should do with them Internet? I would like to use them in a way that mellows the heat a little, but brings out the flavour! Maybe make my own hot sauce? Any other ideas? Interesting recipes? Let me know, oh The Internet!! #peppers #foodie #ghostpepper #scotchbonnet #hotpeppers #hotsauce #recipes (at Northampton, Massachusetts) https://www.instagram.com/p/CFKCeFKH9ga/?igshid=ftls7y473vtj
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