Merry Christmas! It’s been such an amazing year here at Quirky Cooking. The release of our new cookbook Life-Changing Food has given us so much to be grateful for. We’ve travelled all around Australia and met with thousands of people on the whole food journey. The real food movement is growing rapidly and we couldn’t be happier. Seeing people change their diets to eliminate highly refined ingredients, preservatives and additives is wonderful. At this time in our history, one of the biggest issues we face is that of chronic illness caused by poor food education. The ramifications of this issue are huge, and tightly linked to environmental sustainability and preservation. Voices all across the country are louder than ever, calling for a change in the system. While this is slowly gaining momentum towards a true tipping point, we find that grass-roots change – the everyday decisions that we make at home – is the most powerful place to start. This is why Quirky Cooking exists: to support this growing community to make the transition to real, healthy, nutritious food as simple as possible. We anticipate 2018 to bring on greater positive change as the need for healing increases. We look forward to a future where this simple knowledge we share is mainstream, and we thank you for being part of this change.
And so, in line with our philosophy to make healthy eating easy, we want to help make this Christmas a super easy whole food triumph. The recipe for this slow-cooked lamb shoulder comes from our cookbook, Life-Changing Food. We have also shared some great ideas in our previous post on the various recipes we recommend you make for the holidays. Make sure to check that out, too.
We used to serve a more complicated version of this recipe at my restaurant, Baraka. The incredibly popular dish was made by cooking the lamb in a master stock braise with burnt garlic and onions. At home, I use the recipe below, as it involves very little preparation time. If you don’t own a slow-cooker, I highly recommend getting one. They are cheaper than a good frying pan and very energy efficient. They are also very useful for turning cheaper cuts of meat into brilliantly tender and delicious meals with very little effort. This lamb shoulder recipe is at the heart of many meals at the Kassab household. We turn it into a spiced-rice pilaf on occasions of celebration (see photo below), or eat it with braised cabbage at breakfast for a low-carbohydrate meal. It is also an amazing dish to prepare ahead for a barbecue. I cook it two days before and keep it in the fridge, then on the day, I cook it with the skin side down in a hooded barbeque until the skin crackles. Then I turn it around and take the heat all the way down to warm it all the way through.