Ingredients

400g loin of lamb cut into 4 portions (with bones)
500g lamb shoulder
400g chickpeas
200g dried apricots
300g baby spinach
1 tbsp tomato puree
2 onions
2 carrots
1 leek
2 sticks celery
Handful coriander
Handful mint
1 tbsp ras el hanout
½ tbsp. sumac
1 tbsp harissa
½ tbsp. ground coriander
½ tbsp. ground cumin
10 slices dried white bread
200g natural yoghurt
100g filo pastry
Micro coriander

Method

  • Roast the lamb bones in a hot oven till dark brown
  • Cut the onions, carrot, leeks, celery, into rough dice and caramelise in a hot pan then add the tomato puree and cook till dark red. Add the lamb bones and just cover with water, simmer for 4-5 hours. Skimming any impurities from the top.
  • Pass the sauce off through a fine chinois, and then add half of the dried apricots, reduce by 2/3rds then blend to a smooth consistency.
  • Slow roast the lamb shoulder for 4-5 hours or until falling off the bone, once the meat is cool enough to handle shred into small pieces add the harissa and season place into a lined container and press in the fridge for at least 4 hours.
  • Toast all the spices in a dry frying pan to release there flavours.
  • Soak the chickpeas in cold water overnight. Then drain off the water, place into a saucepan with twice the amount of water and add half the toasted spices, cook for about 45 minutes or until tender make sure you season with salt after cooked otherwise they will not break down, then drain.
  • Add the rest of the spices to a food processor with the dry bread and blend to a fine crumb.
  • Roughly chop the coriander and mint and mix well with the yoghurt.
  • Cut the lamb shoulder into 4 long bars then wrap in the filo pastry brushing with lots of melted butter then gently fry on each side until coloured on all sides.
  • Dip the lamb loin in seasoned egg white then in the spiced crumb, fry in foaming butter for 2 minutes each side.
  • Warm the chickpeas with a little of the lamb sauce and a knob of butter and some of the dried apricots finely chopped.
  • Wilt the spinach gently in butter and salt.
  • To plate place the chickpeas in a line down the middle of the plate then lay the spinach on top, carve the lamb straight down the middle, place the pastilla in the middle of the chickpeas, then a piece of lamb either side, then just drizzle a little of the lamb sauce over and around and a little of the yoghurt, garnish with the micro coriander.

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