Pulled lamb quesadillas

Pulled meat is situated in the capital of comfort food: packed with taste, sweet barbecue sauce, juiciness and crunchy pieces AND you can eat it with a spoon, shoving massive amounts of comfort right into your existential distress. Plus: let’s combine this with melted cheese.

Pulled lamb

  • the rub:
    • 1,5 kg boneless lamb shoulder
    • 3 T brown sugar
    • 1 T smoked salt
    • 2 t Lebanese seven spices
    • 1,5 t smoked paprika
    • 0,5 t ground ginger
    • 1t garlic powder
    • 0,5 t ground cumin
    • 0,5 t onion powder
    • 0,5 t ground koriander
    • 1 t onion powder
    • Pinch cayenne pepper
  • the barbecue  sauce:
    • 1 T pomgrenate molasses
    • 70 g tomato paste
    • 70 g ketchup
    • 1 T Sriracha
    • 1 t Tabasco
    • 1 T cider vinegar
    • 1 T Worcestershire sauce
    • 1 T sharp mustard
    • 1 t fish sauce
  • Olive oil
  • 240 ml chicken stock

+ Dutch oven

roasted eggplant hummus 🍆

  • juice of 2 lemons
  • 2 t koriander seeds
  • 2 large cloves of garlic
  • 6 T tahini
  • 10 T smoked eggplant (from a jar)
  • 800 g canned chickpeas

+ food processor
+ pestle & mortar

serve with

  • lebanese pita bread (or tacos, nachos,..)
  • Mature cheddar
  • Spring onion
  • Sour cream
  • red cabbage
  • koriander leaves

+ griddle pan

optional

  • pomgrenate
  • toasted pine nuts

Pulled lamb: Preheat the oven to 150°C. Combine all ingredients for the rub in a bowl and mix. Rub the meat on all sides with about 3 T of the spice mixture. Tie up your lamb shoulder into an even cylinder so it becomes a firm piece of meat that can cook evenly on all sides.

Dice the onion and make the sauce mixture by whisking together all ingredients. Season with 2 – 3 T of the rub and some extra smoked salt if necessary.

Heat some olive oil in your Dutch oven on medium heat and brown the lamb on all sides. Add the onion and cook until it starts to soften scraping the bottom of the pan to get all of the flavors in there. Add half of the sauce mixture and chicken stock. Cover and put in the oven for about two hours (until the meat starts to go tender) and another hour uncovered to get the skin crusty.

Once cooled, remove the twine, put the meat in a huge bowl and start pulling it with two forks until it’s completely shredded. Remove the fat from the sauce in the pan and add the remaining sauce mixture. Add this to the pulled meat and season further with smoked salt if needed.

Hummus: Drain and rinse the chickpeas. Toast the koriander seeds in a dry pan and grind them to a powder (mortar + pestle). Put chickpeas, crushed garlic, tahini, koriander powder, salt and pepper in a food processor and add about 1 T of water. Move the mixture to a small bowl and add the roasted aubergine. Stir in more salt and water if needed (the paste shouldn’t be too stiff).

Serve: Cut the cabbage in quarters (top to bottom) and finely slice it (best to use a mandoline). Grate cheddar, slice spring onions and pick koriander leaves.

Spread a good layer of hummus over one half of the pita (you’ll fold the other side over). Then spread pulled lamb evenly over the hummus and top with shredded cabbage, dollops of sour cream, cheese, koriander leaves and spring onions. You can further season this with the spice mixture. Heat a griddle pan on medium heat – you want the inside to heat and cheese to melt before the outside burns. You can cut the quesadilla in half and serve with a side of hummus – cabbage – sour cream – pomgrenate – koriander leaves – …

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