Lamb Barbacoa With Spanish Rice & Salsa Roja
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Lamb Barbacoa With Spanish Rice & Salsa Roja
Recipe By Louis Tikaram
Ingredients
1 white onion (finely diced)
1 bunch coriander leaves (chopped)
250 g tortilla chips
Lamb Shoulder Braise
1.5 kg rolled lamb shoulder
3 ltrs water
2 tbsp coriander seed (whole)
2 tbsp cumin seed (whole)
1 tbsp black peppercorns (whole)
2 tbsp dry oregano
4 bay leaf
3 tbsp salt
8 whole dried red chiles
1 tomato (quartered)
1 onion (peeled and quartered)
1 carrots (peeled and cut)
1 red capsicum (seeded and diced)
1 bunch coriander stems
6 garlic cloves
2 jalapenos (halved)
Salsa
3 tomatoes (quartered)
1 white onions (quartered)
5 garlic cloves
8 long red dry chilies
2 tsp salt
Spanish Rice
4 cups jasmine rice
2 bay leaf
3 tbsp vegetable oil
2 tomato (quartered)
1 small onion (peeled & quartered)
3 cloves garlic
1 tbsp salt
1 litre water
Method
Braise:
Preheat the oven to 160 degrees.
Place all the braising ingredients into a large pot to bring to the boil. Place lamb shoulder in desired braising tray, ensuring it is deep enough to submerge the entire shoulder. Pour stock over the lamb, cover with a lid or tin foil and place into the oven for 4 hours.
Salsa:
Start to prepare your Spanish rice and salsa rojo. Roast tomatoes, onions, and garlic on a baking tray for 20 minutes till soft.
Also roast the dried chilies on a separate baking tray for 2 minute intervals stirring and tossing till crispy and bright red, usually 6 minutes in total. Place all ingredients in a blender and blend until smooth then season with the salt.
Spanish Rice:
On a baking tray mix the tomatoes, onions and garlic with the oil and roast for 20 minutes. Blend water, tomato, onion, salt in a food processor or upright blender, add to a medium saucepan, bring to the boil and set aside. Toast rice in a medium size saucepan for 5 minutes, stirring continuously until the rice turns slightly white and you can smell a nutty aroma.
Slowly add the tomato mix to the rice along with the bay leaves (it will splatter so be careful) cover with the lid and cook on low for 10 minutes till the liquid is evaporated.
After 4 hours, the lamb should be soft to touch, remove and allow to cool then strain the liquid and reserve in a pot. Remove the bay leaf and chop the rest of the vegetables and spices roughly on a chopping board, scrape into a large mixing bowl and reserve to the side with the meat.
Once the meat is cooled just enough to handle remove the netting and chop into small chunks as rustic as possible then add it to the mixing bowl with the chopped vegetables/spices and combine well with a mixing spoon.
Reduce the strained liquid slightly over low heat and check the seasoning.
Serve the chopped meat on a plate along with some Spanish rice and a good dollop of Salsa, some tortilla chips and a sprinkle of diced onion and chopped coriander along with a bowl of the lamb braise to enjoy with the meal or as a warm starter.
