Rosemary-Honey Braised Lamb Shoulder And Mint Jasmati Rice Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 ribs celery, large dice

1 cup honey

Wine suggestion: Brokenwood Shiraz 1998

1 bunch fresh mint, washed and leaves picked

2 large onions, large dice

2 cups soaked chickpeas, drained

8 sprigs rosemary

1 lamb shoulder, 12 to 15 pounds, bone out

3 cups jasmati rice, rinsed 3 times until water runs clear

2 teaspoons naturally brewed soy sauce

12 cloves garlic, smashed

2 carrots, peeled, large dice

2 bay leaves

On a very large platter, make a large ring of rice. Drizzle the mint puree on the rice. Place lamb and vegetables in the middle. Pull out the rosemary 1/3 out to resemble a small crown. Serve family style with harissa on the side.

Small tin of Harissa, to serve on the side

1 tablespoon chile powder

1/4 cup honey

Salt and freshly ground black pepper, to taste

2 tablespoons ginger, minced

Salt and black pepper, to taste

Water to cook

3 cloves garlic

1/2 cup extra-virgin olive oil

Canola oil, to cook

Water, to cook

1 tablespoon ground cumin

2 cups red wine

1 cup all-purpose flour

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