Slow Braised Lamb With Pea Hummus and Velvet Cloud Sheep Yogurt Flatbreads
Chef Martin O Donnell previously of the Twelve Hotel in Barna Galway is soon to open his own restaurant Blackrock Cottage in Galway, he has always been a strong supporter of ours, and last week cooked this delicious lamb dish on TV 3 using flat breads made with our sheep's yogurt.
Ingredients for the braised lamb
500g lamb belly, shoulder ok if unavailable diced up small
2 cloves garlic
Half fennel sliced thin
½ aubergine diced up small
½ tube tomato puree
1 400ml can of chopped tomato
Tbsp. ground cumin, coriander, ginger, smoked paprika
Sea salt and pepper
- In a medium size pot, sweat off the sliced onion and garlic on a medium heat and add the fennel.
- Add in the lamb mince and brown it off for 5 minutes stirring regular, add in the spices, aubergine and give it a good stir.
- Add in the tomato puree and cook for 3 minutes then add in the chopped tomatoes. Season with a pinch of salt and pepper
- Allow to simmer on a slow heat for approx. an hour until the lamb is melt in the mouth tender.
For the sheep yogurt flatbreads:
(Makes approx. 6 flat breads. Serves 2)
420g plain flour
400g sheep’s natural yoghurt
Tsp baking powder
Tbsp. dry cumin powder
- Combine all the ingredients in a large bowl until it comes together in a ball, and divide into 6 balls
- Then dust the table and roll out each 1 to about 3 mm each
- Cook on a dry frying pan, medium heat and turn once golden approx. 3 minutes each side.
For the Pea Hummus:
400g can of chickpea drained
300g frozen peas, defrosted
150ml good quality olive oil or rapeseed oil
3 clove garlic
4 tbsp. tahini paste
- In a food blender, blend the peas until smooth and then add the chickpeas and continue blending
- Add the garlic and tahini and squeeze of lemon. Then add the oil. If the hummus is a little thick add a splash of water to thin out
- Season with a pinch of salt and pepper.
- Spoon a large spoon of the hummus onto the bowl, and make a well in it, and then spoon over some braised lamb into the well...
- Sprinkle over some shop bought crispy onion and sprinkle some wasabi sesame seeds...
- Finish off with a little baby herbs and serve the flat breads warm on the side.