Ingredients

The following ingredients have 4 Servings
  • 60 ml extra-virgin olive oil (¼ cup)
  • 600 gm boneless lamb shoulder, cut into 3cm pieces
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 300 ml beer such as Birra Moretti
  • 5 sage leaves
  • 1 star anise
  • 2 bunches Dutch carrots, trimmed, scrubbed
  • 5 thyme sprigs
  • 1 garlic clove, crushed
  • 50 ml extra-virgin olive oil
  • 50 gm each coarse burghul wheat, barley, red quinoa and buckwheat
  • ¼ cup flat-leaf parsley, coarsely torn (firmly packed)
  • Juice of 1 lemon

Instruction

  • Heat half the oil in a large frying pan over medium-high heat. Add lamb and cook, turning occasionally, until browned (3-4 minutes). Set aside. Heat remaining oil in a casserole or saucepan, add onion and garlic and stir occasionally until tender (8-10 minutes). Add beer, sage and star anise, bring to the simmer, then reduce heat to low, add lamb and cook, stirring occasionally, until very tender (3-3½ hours; top up with extra beer if necessary).
  • Meanwhile, for roasted carrots and mixed grains, preheat oven to 180C. Combine carrots, thyme, garlic and half the oil in a roasting tray, season to taste and roast until golden and cooked through (35-40 minutes). Set aside. Combine burghul and enough boiling water in a bowl to just cover and set aside until tender and fluffy (20-30 minutes). Rinse remaining grains separately under cold running water, drain, then cook in separate saucepans of boiling water until tender (15-20 minutes for barley; 10-15 minutes for quinoa and buckwheat). Drain well and set aside to cool, then combine all grains in a large bowl with carrots, parsley, lemon juice and remaining oil. Season generously to taste and serve with braised lamb.