Braised Shoulder of Lamb with Wild Mushrooms, Aubergines and Rizz
Rizz is pasta the size and shape of rice, great in this dish because it absorbs all the flavour from the lamb. One pot cookery for all the family to enjoy.
Preparation time: 20 - 30 minutes Quantity: Serves 5 - 6 Cooking time: 2 & 1/2 hours
Ingredients
10 g wild mushrooms
4 tablespoons boiled water
2 tablespoons olive oil
1 shoulder of Lamb (5 -6 lb)
6 cloves crushed garlic
1 aubergine - 1 cm diced
1 lemon - juiced
1 teaspoon paprika
pinch cinnamon
pinch all spice
1/2 bottle red wine
2 tablespoons balsamic vinegar
400 ml / 3/4 pint water or stock
100 g / 4 oz pasta rice
Seasoning
Rizz or pasta rice can be found in some supermarkets, polish stores, ethnic supermarkets, delis and health shops. Stores for ever so buy it when you see it.
Method
- First soak the dried mushrooms in the boiled water and set aside
- Heat the oil in a large frying pan
- Seal the lamb on all sides
- Remove and set aside
- In the same oil cook the garlic and aubergine, to soften with out colour
- Add the spices and lemon juice
- Place the cooked aubergines, any cooking juices, the mushrooms and some of the soaking water (avoid the soil at the bottom) and the lamb in a large oven proof cooking dish / tin or casserole
- Cover with the wine, balsamic and water
- Cover with a lid or tin foil
- Bake in a preheated oven gas 7 / 220*c - for 2 hours
- Remove some of the floating fat
- Stir in the rizz and top with a cup of water approx. 100 ml if needed (you need enough cooking liquid to absorb in to the pasta and cook it)
- Cover and bake again for 20 minutes
- Season to taste
- Remove stir and serve the sliced shoulder with a couple of large spoonfuls of the delicious rice and vegetables