Braised Lamb Crying Tiger - Chef Recipe by Peter Sheppard
A dish honouring traditional Asian flavours, combining tender lamb with sautéed Thai eggplant.
1 lamb neck
1 x 3g lamb shoulder, rolled
10 x lamb ribs (ask your butcher to chop meat for you)
200mL white wine
100L extra virgin olive oil
10 cloves of garlic
5 bay leaves
Pinch of chili powder
Pinch of dried oregano
2 L chicken stock
500g peeled tomatoes
Salt and pepper to taste
500g lambascioni (pickled Italian onions)
150g truffled pecorino
Note: Both available from quality continental stores.
Add all ingredients excluding lambascioni and truffled pecorino into a tray with lamb. Cover with foil and braise in oven on 180 C for 1 hr and 45 minutes. Remove foil and bake for a further 20 minutes.
Remove from oven and mix in lambascioni and grate truffled pecorino on top.
Recipe provided by Sarti