Pickled Lamb
Royal Basmati Polenta, Puffed Basmati, and Golden Raisin Chutney
Chef Jamilka Borges of Spoon | Pittsburgh, PA
Yield: 4 servings
Adapted by StarChefs | November 2016
INGREDIENTS
Lamb Pickle:
2 tablespoons salt
1 teaspoon ground cloves
1 teaspoon cracked black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper
1 teaspoon ground fennel seeds
1 teaspoon ground mustard seeds
2 pounds boneless lamb shoulder, diced medium
Canola oil
1 cup red wine vinegar
1 tablespoon brown sugar
1 teaspoon minced ginger
3 cloves garlic, crushed
Senbei Rice Crackers:
¾ cup rice flour, plus additional as needed
⅓ cup cooked Royal Basmati rice
¼ teaspoon salt
2 tablespoons canola oil, plus additional as needed
1 tablespoon Kikkoman seasoned rice vinegar
1 tablespoon Kikkoman soy sauce
1 tablespoon honey
Rice Polenta:
3 quarts chicken stock
4 cups Royal Basmati rice, pulverized in Vitamix blender, passed through a tamis
1 pound butter
1 cup grated Parmigiano-Reggiano
4 teaspoons salt
Golden Raisin Chutney:
1 tablespoon canola oil
¼ teaspoon finely diced shallot
¼ teaspoon minced garlic
1 cup golden raisins
1 tablespoon cider vinegar
2 tablespoons brown sugar
1 tablespoon fine herbs
Salt
To Assemble and Serve:
Cilantro leaves
METHOD
For the Lamb Pickle:
In a small bowl, combine salt, clove, black pepper, cumin, coriander, cayenne, fennel, and mustard seeds. In a large bowl, coat lamb in spice mixture. In a large skillet over high flame, heat 2 tablespoons oil, and quickly sear lamb. Do not cook through. Transfer lamb to a sheet tray. Remove skillet from heat, deglaze with vinegar, and stir in sugar. Return skillet to heat, and reduce mixture by half. Off heat, add ginger, garlic, and lamb, tossing to coat. Transfer to a nonreactive container, and cover mixture with oil. Refrigerate for 1 week. The lamb will keep for up to 4 weeks.
For the Senbei Rice Crackers:
Heat oven to 350ºF. In a food processor, combine rice flour, cooked rice, salt, oil, and vinegar. Pulse, slowly adding water, until a dough forms. Transfer dough to a floured surface and knead until uniform. Flatten dough by rolling it between oiled sheets of parchment paper. When dough is cracker-thin, use a ring mold to cut out small cracker-size pieces of dough, and arrange them on a sheet tray. Bake crackers for 6 minutes; let cool on the tray. In a small bowl, combine soy and honey. Glaze crackers with soy mixture and bake 4 minutes more. Remove from oven and cool.
For the Rice Polenta:
In a large saucepot, bring chicken stock to a boil. Whisk in pulverized rice, decrease heat, and simmer mixture, stirring constantly. When the mixture starts to thicken, stir in butter and cheese; season with salt. Keep warm.
For the Golden Raisin Chutney:
In a sauté pan over medium flame, heat oil and sweat shallot and garlic until aromatic. Add raisins and vinegar, reducing until au sec. Add brown sugar and allow to caramelize for 1 minute. Finish with herbs and season with salt.
To Assemble and Serve:
Spoon Rice Polenta into the bottom of a serving dish and top with Lamb Pickle. Garnish with Golden Raisin Chutney and Senbei Rice Crackers. Finish with cilantro.
