Today we present you something you never seen before! Free-range lamb shoulder that we slow-cooked for 4 hours in the clay pot, on coals. We added different dried and fresh spices to the meat and also made an incredible puree from coal-baked sweet potato, parsnip and parsley.
Prepare your cutting board.
Incise 1kg of lamb shoulder.
Prepare your grinder.
Toss 1 tbsp. of mixed peppercorns into the grinder.
Add 1 tsp. of cumin seeds.
Add 1 tsp. of salt.
Grind everything well!
Grate the meat with spices, do not forget about incisions.
Preheat the clay pot.
Place spiced meat into the clay pot. Add 100ml of water and cover with lid.
Cook for 3h.
Cook 1 sweet potato, 1-2 parsley and parsnip roots on fire for few minutes.
After few minutes, load everything into the clay pot with meat.
Also add handful of parsley, handful of organic cherry tomatoes, handful of wild hops and few mini chili peppers.
Cover the pot with lid and cook for another 30 min.
Roots “plate” and serving:
Remove the sweet potato from the clay pot.
Cut in half.
Peel both halves from burned parts.
Take the kitchen hammer and mince both halves good.
Do previous steps with parsley and parsnip roots. Mix everything together using your knife.
Make a “plate” from mass we’ve just made. Decorate it with cooked greens and chilies from the clay pot.
Remove the lamb from the pot. Slice it and place on the “root plate”.
Finish off with some greens and sauce left in clay pot after the cooking.