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Sorry about the lack of photos and I’ve been quite busy and forgot to take more!
This recipe came about over a few days. I went to visit my friend Gareth Wyn Jones and family, just before Christmas. Garth and his family have been sheep farmers for more than 350 years.
Before leaving the farm Gareth brought me some of his lovely lamb breast and asked me to see what I could do with it. It’s a very under utilised cut. Of course I said yes. And this is the result.
I used a few processes in this curing and sous vide. If you don’t have sous vide, braise the breast low and slow (like my pork rib recipe) sealed up for 3-4 hrs till tender.
Handfull chopped Mint
Mix all the ingredients together and Rub lamb breast all over on both sides. Roll up and pop in a bag, seal up and place in fridge for 12 hrs. Remove from bag and give the meat a good rinse in cold water to remove cure.
Sous vide process
Roll up lamb breast and place in bag. Vac seal and place in water bath set at 60c for 16 hours. Remove all meat, keep bones as you add this when simmering Dopiaza (any meat left on can be easily picked off later on)
Lamb Breast – cut in to small pieces and large fat removed (bones for extra flavour)
2 Tbls – Ghee
3 to 4 medium onions – sliced
1 tbsp freshly grated ginger
2 cloves garlic – crushed
1 tbls tomato puree
1 tbls mild (or med) curry powder
1 tbls garam masala
1 -2 diced chillis depending on what you like
1 tin chopped tomatoes plus 1/2 can water
2 tbls chopped coriander stalks
1 handful chopped coriander leaves
1 tbsp chopped mint
1 handful Crispy fried onions (can get from Indian shops)
1. Heat ghee on medium heat in casserole dish and add sliced onions. Sauteed and till they start to go golden.
2. Add ginger, garlic, lamb breast, chilli, spices and coriander stalks. Fry for a minute.
3. Add in chopped tomatoes, puree and water. Mix well. Turn down , lid on and simmer for an hour. Test tenderness, if still a bite to meat cook another 15 min.
4. Before serving remove bones and pick off and meat and return to pot then stir in a handful of Crispy onions, chopped coriander and mint.