Ingredients
Serves 6 people
- 1.2kg lamb shoulder (with orwithout bone)
- 20cl olive oil
- 80g of Raz El Hanout (spicemix)
- 1 onion
- 1 large carrot
- 1 stalk of celery
- 1 head of garlic
- 2 eggplants
- 1 bunch of thyme
- Salt
- Pepper
Direction
- Marinate the shoulder lamb in 10cl of olive oil, Raz ElHanout, thyme, salt and pepper (to taste). Massage themarinade into the meat with your hands. Refrigerate for atleast 2 hours.
- In a casserole dish, brown the meat with the remainingolive oil. Cut the onion and carrot into quarters. Brown themwith the meat and the garlic. Cover three-quarters of thecasserole with water. Cook covered, in the oven at 85ºC for 8hours.
- While the meat is cooking, cut thin slices of eggplant andgrill them (in a pan or on a barbecue). Store in therefrigerator.
- When the meat is tender, shred it; Adjust the seasoning totaste.
- For the dressing, place the eggplants flat in a mold,bringing them up the sides to the edges of the mold. Add theshredded meat and press/pack well.
- Turn over onto a baking sheet. The meat should not bevisible, only the eggplants. 10 minutes before serving, reheatin the oven at 160ºC
Food and Wine
pairing
Mas du Silène
des Peyrals ORGANIC,
AOP Languedoc Grès de Montpellier
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