Amchur and Fenugreek Marinated Shoulder of Lamb

with Gooseberry Chutney

Created as part of our Chef Inspired Kitchens Series by renowned chef, Anna Hansen MBE of the Modern Pantry, this marinated shoulder of lamb is sealed in a Miele Sous Vide Vacuum Sealing Drawer for maximum flavour and then cooked at 85°C for 12 hours in a Miele Gourmet Warming Drawer for succulently tender results. Served with a sweet and tangy gooseberry chutney, it is the perfect dish when entertaining.

INGREDIENTS

Serves 6-8

For the Lamb

2.5kg shoulder of lamb

For the amchur and fenugreek marinade

250ml olive oil

4 tbsp amchur (dried mango powder)

1 tbsp fenugreek leaves

3 lemons, zest only

1 tbsp Malden Sea Salt

2 tbsp freshly minced turmeric

2 tbsp minced ginger

1 large bunch of coriander including stalks – finely chopped

For the gooseberry chutney

150ml olive oil

3 ½ tbsp panch phoran

1 ½ tbsp plus 1 tsp fennel seeds

1 tbsp cumin seeds

10 cloves

6 black cardamom pods

6 red onions, finely diced

120g peeled ginger, julienned

4 garlic cloves, sliced

1 ½ tbsp plus 1 tsp ground coriander

1 tbsp chilli powder

1 tbsp ground turmeric

1kg gooseberries

300g palm or demerara sugar

300ml white wine vinegar

300ml water

For the lamb

  1. Mix all of the ingredients into a bowl until well combined. Smother over the meat, covering well and place in a vacuum bag. Using the Miele Vacuum Sealing Drawer on the highest setting, seal the lamb to lock in the flavour of the marinade and keep refrigerated for 24 hours.

  2. Remove the lamb from the bag, transfer into a dish that will fit the whole shoulder and cook using the Miele Gourmet Warming Drawer on the highest setting (85°C) for 12 hours.

For the gooseberry chutney

  1. Heat the oil in a large pot and fry the panch phoran, fennel and cumin seeds until aromatic.

  2. Add the onions and cook for 5 minutes, then add the ginger and garlic and cook for a further 5 minutes. Add the chilli powder, ground coriander, turmeric and gooseberries and mix well.

  3. Finally add the sugar, water and vinegar, bring to the boil and then reduce the heat to a gentle simmer. Cook until thick and glossy with a chutney like consistency.

To Serve

  1. Transfer the lamb to a warm serving dish, gently break apart the meat with a fork or spoon and serve alongside the gooseberry chutney.

About the Author

Canadian born Anna Hansen, MBE grew up in New Zealand and first trained as a chef under Fergus Henderson in 1992; later spending time working with Peter Gordon at Green Street and The Sugar Club. In 2001, Anna partnered with Peter Gordon once more and opened the award-winning restaurant, The Providers, which she left in 2005 to develop The Modern Pantry. Since opening its doors to critical acclaim in 2008, the restaurant has gained numerous accolades, with an accompanying cookbook, “The Modern Pantry Cookbook”. In 2012 Anna was awarded an MBE in the New Year’s Honours List for her services to the restaurant industry. Anna was attracted to the versatility of Miele appliances, allowing her to experiment in her kitchen at home with new recipes. Her favourite appliances are her Miele steam oven and Combi-Set Tepan Yaki as they perfectly suit her exciting fusion cooking style.

Anna Hansen
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