Date-Braised Lamb, Coconut Milk Foam and Curry Popcorn

Date-Braised Lamb, Coconut Milk Foam and Curry Popcorn

  • Preparation 20 min
  • Cooking 3 h
  • Servings 12
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Date-Braised Lamb

    • 3 1/2 lb (1.5 kg) lamb shanks (about 5), trimmed
    • 3 tablespoons (45 ml) olive oil
    • 1 fennel bulb, stems removed and chopped
    • 3 shallots, finely chopped
    • 1 1/4 cups (310 ml) dates (such as Medjool), pitted and finely chopped
    • 1 1/2 cups (375 ml) white wine
    • 1 1/2 cups (375 ml) white or chicken stock
    • Salt and pepper
  • Mashed carrots with cumin

    • 6 cups (1.5 litres) peeled and sliced carrots
    • 2 tablespoons (30 ml) honey
    • 1 teaspoon (5 ml) cumin seeds, grounded
  • Coconut Milk Foam

    • 1 cup (250 ml) coconut milk
    • 1/2 cup (125 ml) 35% cream
    • 1 silver nitrous oxide cartridge (called gas chargers)
    • 1-2 cups (500 ml) capacity siphon, cold
  • Curried popcorn

    • 1/4 teaspoon (1 ml) curry powder
    • 1/4 teaspoon (1 ml) paprika
    • 1 cup (250 ml) plain popcorn, hot
  • Buttered Fennel

    • 1 bulb fennel, stalks removed, halved and sliced
    • 3 tablespoons (45 ml) butter
    • 2 tablespoons (30 ml) of Pastis

Preparation

  • Dates Braised lamb

  • Mashed Carrots with Cumin

  • Coconut Milk Foam

  • Curried popcorn

  • Buttered Fennel

  • Assembly

Note from Ricardo

Coconut milk foam, without siphon

Just before serving, whisk 180 ml (3/4 cup) cold coconut milk with 180 ml (3/4 cup) 35% cold cream with electric mixer until stiff peaks forms. Season with salt.

This dish is decomposable. To enjoy simply, you can only cook the lamb and mashed carrots. This chic recipe will become a comfort food dish.

Personal Note