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you are here: Recipes | Braised lamb shoulder, soft polenta, salad of sauté aubergine

Braised lamb shoulder, soft polenta, salad of sauté aubergine



Braised lamb shoulder, soft polenta, salad of sauté aubergine
RECIPE BY NEILL ANTHONY

This is a great dinner party dish as the lamb is best done the day before and the other ingredients can also be done in advance.

The important spice in this dish is the cinnamon that gives it a good balance of salty and sweet

-        400g diced lamb shoulder
-        2 teaspoon chilli powder
-        2 teaspoon cumin powder
-        1 teaspoon cinnamon powder
-        2 tins diced peeled tomatoes
-        200ml ml milk
-        200ml water
-        100g polenta
-        50 g butter
-        2 aubergine peeled and diced
-        juice of 1 lemon
-        olive oil
-        chicken stock about 100ml, hot
-        cress leaves

Place the lamb shoulder in a large bowl, coat with olive oil and then add the spices and salt, this can even be done the day before to enhance the flavour
Heat some olive oil up in a large pot and start to sear the meat, when brown add the hot chicken stock and then the tinned tomatoes, cover and simmer for about 2 hours stirring occasionally
Heat up the milk and water together then whisk in the polenta, cover with a lid and keep on a low heat whisking regularly then finish with the butter, season well
Saute the diced aubergine in a non stick pan until golden remembering not to add to much olive oil as they will soak it at first then release it into the final dish, when the aubergine is cooked place in a bowl and dress with the lemon juice and add the baby cress leaves to form the warm salad

To serve
Re heat the polenta checking for consistency and taste
Top with the braised lamb and warm aubergine salad

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