Slow Cooked Lamb with Black Tahini and Quinoa Salad
In My Kitchen May 2013
Aw, if you know me you will know that if you show me Black or Purple in anything I am likely to buy it. That’s what happened with this Tahini. I thought I had seen a lot of ingredients in my time but apparently there are still some things that are new and exciting that I haven’t come across . I love that the label says….Magical treat !
Welcome to May, with all kinds of slow cooking to come as it gets colder! I know that everyone has seen Quinoa ( keen-wah) by now. But, if not, here is white Quinoa in a salad, ready to be dressed and finished. I have taken to it instead of rice. You can mix it into anything sweet such as muffins or cakes or savoury in patties and salads. If you are not already a convert give it a try. It is a little expensive by comparison to rice or grains ( 500gm x approx $7.50) but it goes long way.I’m going to use the Quinoa and the Black Sesame in a delicious “In My Kitchen” dish.
- 1.5 - 2 kg Lamb shoulder on the bone
- 3 Tablespoons ground cumin
- 1 Tablespoon dijon mustard
- 1 Tablespoon of smoked paprika
- 100 ml olive oil
- 1 piece of chopped preserved lemon
- 2 Tablespoon sesame seeds
- 2 Tablespoons or Zaatar or Dukkah
- Salt and Pepper
- 1 cup of Quinoa ( cooked in boiling water and drained ( cool)
- 1 tomato finely diced
- Juice of ½ a lemon ( ¼ cup)
- 1 bunch of chopped mint
- 1 bunch of chopped flat leaf parsley
- ½ a small spanish onion finely diced
- 80 ml Olive Oil ( I like 4)
- generous salt and pepper
- 3 Tablespoons Black Tahini
- Juice of ½ a lemon ( or to taste)
- 1 small clove of garlic
- ½ teaspoon of cumin
- water - starting at 2 Tablespoons
- salt and Pepper
- Preheat oven to 160 C / 320F
- Put all of the spices, preserved lemon, seeds, zaatar and olive oil into a bowl and mix into a loose paste. Rub this all over the lamb and spread the rest on top.
- Put the lamb shoulder into an oven dish . Add a cup of water and cover well with a lid or foil. Put into the oven. Check at 2 hours but 3.5 to 4 hours will be the point where the lamb is soft and falling from the bone.
- For the Salad. I like to make sure the onion in the salad is soft and delicious and not over powering. I rinse it in boiling water ( poured over and left to sit 30 sec and then drain)
- Put the chopped onion in a bowl and add the lemon juice and tomato ( with all of the juice). Mix in the quinoa, mint and parsley and olive oil. Mix together and taste, seasoning with salt, pepper and more lemon juice if needed.
- Put the tahini , garlic, lemon juice and cumin into a bowl and start to mix. The mixture will become firm. Add a tablespoon of water at a time as you stir until a nice smooth sauce is formed. You will need salt . Taste and add more seasoning or lemon to bring out the flavours.
- When the meat is ready. Put onto the top of the stove and rest. Once I have cut the Lamb I turn on the stove top and reheat the juices and the bits of spice crust and juices left in the dish and left over when cutting. If you wish to add a little more stock and mix around you will have a lovely sauce.
- Serve the lamb with the Quinoa salad and tahini. This would also go with roast pumpkin, sweet potato or boiled or mashed potatoes.
Here’s how to make Quinoa Salad
Feel curious about what others are doing in their kitchen this May? Ok, why not visit Celia www.figjamandlimecordial.com