Lamb Shoulder Steaks | Kitchen Daddy

alright guys welcome to kitchen daddy this week we're doing beautiful lamb shoulder steaks cooked with cumin and paprika before being gently braised and white wine them poblano chili peppers this is a great example of how you could do braising in the summer not just the winter and it is incredibly tasty so come on guys let's get into it right kick things off this get a large pad and a nice medium-high heat now I've got the lamb shoulder steaks over here they are packed with flavor guys absolutely jam-packed with flavor but they do have to be cooked nice and slow so that's why we're going to seal them and then gently braise them so first up let's add a good pinch of salt pepper some cumin and some paprika now let's have a splash of oil and using our hands we just want to massage all of that all over let's make sure every bit of the lamb is completely covered okay let's add a little splash of oil into the pan and we're gonna get the lamb steaks in there now I'm going to cook these for about 2 or 3 minutes on the side we just want to get a nice bit of color of course God rule do not let them burn so just seal them all over whilst they're cooking we're going to finely chop up some coriander or cilantro stalks and we're also going to roughly chop a poblano chili peppers now most of you around the world you're not going to be able to find these poblano chili peppers so to think about them they are they're like green peppers with a little bit more perfume there goes wonderful perfume to them and they've got a hit more spiciness than the normal you know green pepper so if you do want to make this dish and you can't find them just use green peppers and maybe check a couple of jalapenos in there as well we're going to add in the poblano peppers and I'm also going to slice one red onion now let's get those in we're going to move them around and let them cook for a few minutes add in the coriander stalks so let's add in six to seven cloves of garlic we also want to bolster that spiciness so let's add in another teaspoon of paprika another teaspoon of cumin and we also just want to add a pinch of salt now let's give that a good move around we want to cook that on a more gentle heat for probably about five minutes until everything becomes lovely and aromatic right this is all stunt the smell absolutely amazing so the next thing reading is about two glasses of white wine now we want to bring that up to the boil knock it down to a simmer and we want that to reduce by about half now guys if you dominant use white wine don't worry just add in extra stock into this instead okay and speaking of stock the whole reason why we're doing this dish is because I made some lamb stock the other day I've got to use it you know we've got to use stock within about two or three days of making it now I do know that most of you I'm gonna have lamb stock knocking around in the fridge and so if you haven't got that just used chicken stock instead okay or even water water will be absolutely fine with this but you know lamb stock is just gonna give it more beautiful flavor so that's why we're doing this guys so I've got about two pints of lamb stock here let's pull that over we want to bring that up to the boil knock it down to a simmer and now we can pour all of that liquid over the lamb right we're going to cover that in foil and because I've got to go and take the kids out for the rest of the afternoon we're going to get that in the oven 225 degrees Fahrenheit so that's about 110 degrees Celsius and we're going to cook that for 4 hours or until I get back with the kids right here we go guys let's have a look at this it is smelling absolutely beautiful and that meat is just falling apart in fact probably being in a little too long but don't worry about it you know right let's fish all of this out and we're just gonna pop that into a separate roasting tray now full disclosure here guys I am and they're a bit of time pressures so we're gonna whizz through this nice and quick so what I would normally do I'd normally get all of that sauce in the fridge let the fat come to the top and solidify and I'd scrape off some of that fat but we don't have time for that so what we can do well what we do need to do is reduce the sauce by half now if we pull all of this into a frying pan bring it up to the boil that is again going to take ages so the quick shortcut for you here let's get a frying pan on the kind of medium heat now we've got a little bit of oil in there so let's add in some sprigs of rosemary and when that becomes aromatic we're gonna add a few ladles of our braising liquid now we're gonna let that reduce down nice and quickly by about half walk just until that flavour becomes really intense and tastes absolutely amazing and now we can add in our lamb steak now let's give that a really good pace so we can build up a glaze on the lamb right that looks great so we're going to serve that with some blistered green beans and some piece [Music] right here we go guys now before we get into this of course the source of split so before you even think about getting in the comments ago you're supposed to split and I know 99% of you will not do that but there's 1% yeah right a bit silly who will do he'll do that anyway we will do a video of showing what to do when you saw splits like this in short I do not have time to do that there and I don't have time to to basically rectify it so we're gonna do that and we're gonna do a video on these blistered green beans because they are oh my god so good they are mmm so good anyway let's give this a try mmm good grief that is really really spectacular oh sweet it's packed full of flavor there's a little bit you get a little bit of the of the spices to cumin in the paprika not much that's why I added in the added in the rosemary because what we were getting was much more of the the meaty lamb flavor coming through so I thought you know let's just let's just add the rosemary in there because then we gonna get that so we just get the kind of cumin and the paprika as a bag though but that is guys love it absolutely love it and this this is a really nice way to cook our shoulder of lamb get the shoulder of lamb steaks that's what we need to do instead of trying to cook the whole in a Lulu instead of cooking the whole thing anyway give us a thumbs up get in the comments let me know if you want to see the blistered green beans because that'd be a nice quick short video um and then secondly um how to salvage your split or two fatty gravies or sources let me know I'm gonna enjoy this cheers guys bye bye [Music]

Channel: Kitchen Daddy

Views: 10,020

Keywords: Lamb Shoulder, How To Cook Shoulder Of Lamb, Shoulder of Lamb Recipe, Slow Cooked Shoulder of Lamb, Lamb Shoulder Recipe

Id: 3_AgJXMSDc4

Length: 8min 42sec (522 seconds)

Published: Sun Aug 05 2018