Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
For the spiced crumb
- 1 tbsp olive oil
- 2 shallots, peeled and diced
- 2 garlic cloves, finely sliced
- 100g/3½oz breadcrumbs, toasted
- 1 tbsp finely chopped fresh coriander
- 1 pinch dried chilli
For the saffron-braised kid
- 1 tbsp olive oil
- 1.2kg/2lb 10oz kid goat shoulder
- 3 onions, thinly sliced
- 1 pinch saffron
- 100g/3½oz raisins
- 1 cinnamon stick
- 1 rosemary sprig
- 1 head of garlic
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1 tsp tomato purée
- 1–2 tbsp harissa paste
- 3 beef tomatoes, diced
- 2 aubergines, diced
- 1 lemon, cut into 8 pieces
For the hummus
- 400g/14oz tin chickpeas, drained and rinsed
- 1 garlic clove
- 3 tbsp tahini
- 1 squeeze of lemon juice
- 100g/3½oz pine nuts, toasted, to garnish
- shredded mint, to garnish
- salt and freshly ground black pepper
Method
For the spiced crumb, heat the oil in a frying pan and sweat the shallots and garlic for 5 minutes until softened. Leave to cool slightly then mix in a bowl with the breadcrumbs, coriander and chilli. Set aside.
For the kid, heat the oil in a casserole dish and once hot, brown the kid shoulder on all sides and then remove from the pan. Add the onions to the pan and sweat for 5 minutes until softened. Add all of the other ingredients and continue to cook for 10 minutes. Add the shoulder back to the pan and pour in 200ml/6½fl oz water. Cover and cook gently for 2–3 hours, checking regularly to make sure the bottom of the pan is not catching, until tender and the meat is falling off the bone. Set aside for 10 minutes and then sprinkle with the spiced crumb.
For the hummus, place the chickpeas, garlic, tahini and lemon juice in a blender and blitz until smooth. Season with salt and pepper and garnish with the pine nuts and mint. Serve the lamb with the hummus.