Recipe Inspiration

Ingredients...

2kg Lamb shoulder, boneless

1ltr Essential Cuisine Signature Beef Jus 

20g Essential Cuisine Lamb Stock Mix

100g Essential Cuisine Street Food Chef Spicy Persian Style Seasoning

20ml Balsamic vinegar

10ml Toasted sesame oil

800g Natural yoghurt

100g Coriander

100g Pomegranate

200g Plain flour

200g Breadcrumbs

3 Eggs

150g Solions Pickled Onions 

Method...

1. Place the lamb shoulder in a deep ovenproof dish. Add the Signature Beef Jus, Lamb Stock Mix, and half of the Street Food Chef Spicy Persian Style Seasoning. Pour in enough water to fully cover the lamb.
Cover and cook at 170°C for 1½ hours, or until the lamb is very tender.

2. Remove the lamb from the cooking liquid and set aside to cool slightly.
Strain the cooking liquid into a saucepan and reduce over medium heat until thick, sticky, and glaze-like. Reserve for later.

3. Once cool enough to handle, shred the lamb finely. Add the vinegar and oil, then gradually mix in enough of the reduced jus to bind the mixture together without making it wet. Season to taste with the remaining Street Food Chef Spicy Persian Style Seasoning if required.

4. Roll the mixture into 30 golf ball–sized balls. Coat each ball in flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb stages so the balls are double-breaded for extra crispness.

5. Mix the yoghurt with the chopped coriander until evenly combined. Season lightly if needed.

6. Deep fry the lamb balls at 170–180°C until golden brown, crisp, and heated through. Drain briefly on kitchen paper.

7. Spoon the yoghurt mixture over the base of each plate. Place three lamb balls in the centre. Scatter pomegranate seeds around, top with Solion’s Pickled Onions, and garnish with baby coriander leaves if desired.