- 1.5k Ossobucco of lamb (approx 24 pieces)
- For Brown onion spice paste
- 5 onions (coarsely chopped and fried until golden brown)
- 2 green chillies
- 20g ground coriander
- 5g ground cumin
- ¼ tsp turmeric
- 250g yoghurt
- Pinch of saffron
- Combine all of the above ingredients to make a smooth paste
- 50 ml corn oil
- 1 tsp Black cumin
- 10 green cardamom
- 5 bay leaf
- Salt
- 2 tbsp garlic and ginger paste
- 300g passed tomato pulp
- To finish
- 2 tbsp double cream
- Lemon juice
- ½ tsp ground garam masala
- 5 finely chopped mint leaves
- For the mash
- 600g floury potatoes (maris piper), peeled and cut into chunks
- 100g butter
- 100ml double cream
- ½ red onion finely chopped
- Sprinkle of coriander
- Sprinkle of chilli flakes (optional)
Ossobucco of spring lamb, with garden peas, shallots and spiced pomme mousseline
Aktar Islam
7th February 2014
Ossobucco of spring lamb, with garden peas, shallots and spiced pomme mousseline
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Ossobucco of spring lamb, with garden peas, shallots and spiced pomme mousseline recipe below as tried and tested by our professional chefs.
Ingredients
Method
Method for the pomme mousseline
Wash the potatoes several times in cold water. Boiling in salted water for 15 minutes, or until tender. Drain the potatoes and mash smooth with the butter and cream. Add chopped red onion, coriander and chilli flakes (optional) Season to taste with salt.
Method for the lamb
Heat oil in a heavy based pot and seal all pieces lamb, when evenly sealed remove from the pot and set aside. Bring the pot back to a medium heat and add the black cumin, bay leaf, green cardamom, salt and sauté for 1 minute. Then put the lamb back in to the pot followed by the garlic & ginger paste; stir continuously until the garlic paste is brown. Now add the brown onion spice paste and mix with the lamb, continue stirring for 10 minutes over a medium heat or until the mixture releases the oil. Now cover with boiling water and simmer for 30 minutes. After 30 minutes add the tomato pulp, cover and continue to simmer until the meat is tender. Finish with cream and lemon juice, sprinkle over with garam masala chopped mint and adjust seasoning.
Serving suggestion
Serve with caramelised shallots, green pea and spiced mash potato. Also perfect with rice, breads or vegetables of your choice.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
