made an absolutely delicious curry miso lamb yesterday.^^
this my own created recipe. & i experimented it for the first time, 1/2 making up as i go. haha! 🙂
i had 1 of my best lamb with my son at honey & co london on 22.8.2014. honey & co’s braised lamb shoulder with cous cous was truly superb, a braised dish that was tender & very tasty & not so sinewy.
i had wanted to replicate this, and now i had! ^^
i seasoned with sea salt & black pepper & browned 400g of lamb shoulder chops in butter over high heat, then marinated with my own concoction of curry miso in a flat oven dish & kept in chiller for 2 days-
- 1 heap tbsp curry powder
- 1 flat tbsp miso
- 2 tbsp mirin
- 1 chopped onion softened & lightly browned
- sprinkle of dry rosemary
i removed from chiller yesterday, added 2 cups+ vege stock (or can use chicken stock) to fully cover the lamb. then i added 1 cut onion, carrot & celery.
i placed in the oven for a total 10hrs = 3hrs at 90degC and 7hrs at 80degC. i read that 90degC is the optimal temperature to turn collagen (tough connective tissues) to gelatine, which made the lamb tender & gave the dish great flavours & umami.^^
& it was excellent, tasty & balanced, the vegetables & vegetable stock combining well & making the dish so very flavourful, delicious & not satiating.
this really excellent stuff!