Firangi’s Panchpuran Lamb Risotto

METHOD

Prepare the lamb.

STEP 1

Season the lamb leg all over with the salt. Warm the vegetable oil in a large pot over a high heat and sear the lamb leg until browned all over, then remove and set aside. Reduce the heat to medium, then toast the bay leaves, dried chilli, cinnamon stick, coriander seeds, peppercorns, cardamom and panchpuran in the hot oil for 2 minutes, until lovely and aromatic. Add the onion, garlic and ginger and sauté for about 6 minutes, until the onion is translucent.

STEP 2

Stir in the tomato paste and ground spices and cook for a further 5 minutes. Pour in the stock and mix well before adding the lamb, ensuring the meat is covered by the stock – if not, top up with more stock or water. Bring to a simmer, then cover and cook for 2 hours over a low heat, until the lamb is soft and falling off the bone. Once ready, turn off the heat and leave the lamb in the pot while you use the stock to make the risotto.

Ready the garnishes.

STEP 3

With 1 hour left on the lamb, place the radish slices in a bowl, pour over the vinegar and set aside for at least 1 hour.

STEP 4

Heat the oven to 120ºC/100ºC fan/gas ½. Tear the cavolo nero leaves into even pieces. Toss well in the olive oil, the hing and the salt, then spread in an even layer on a tray and bake for 25 minutes, until crisp. Set aside until you’re ready to serve up.

Put together the saag.

STEP 5

Meanwhile, blanch the cavolo nero for the saag in a pot of boiling salted water for 3–4 minutes, until it has wilted but retains its bright colour. Remove the leaves to a bowl of iced water to chill. Heat the oil and butter in a pan over a medium heat, then add the garlic, ginger and chilli and sauté for a few minutes. Stir in the ground spices, methi and salt and continue to cook for 6 minutes, until everything is soft.

STEP 6

Remove the cavolo nero from the bowl and squeeze well to remove any water. Place in a blender or food processor and whiz with the cooked spice mix until well combined and smooth.

Cook the risotto.

STEP 7

Once the lamb is melt-in-the-mouth soft, start making the risotto. Heat the olive oil and butter in a large frying pan over a medium heat. Once hot, sauté the onion, garlic and ginger for 6 minutes, until soft and translucent. Stir in the rice and toast in the pan for 2 minutes. Turn the heat down to low, then pour in the wine and stir through until it cooks off completely.

STEP 8

Leaving the lamb in the pot, add 1 ladleful of the hot braising liquid to the rice pan and stir well. Once the rice has absorbed most of the liquid, add another ladleful – repeat until the rice is cooked through but retains a bit of bite. Season to taste with salt and pepper, then turn off the heat.

Assemble and devour.

STEP 9

Stir the blended saag mixture through the risotto – doing this off the heat will help the saag retain its bright colour. Flake over the tender lamb, top with the pickled radish and cavolo nero crisps, then crumble over the feta and serve.

NOTE

Panchpuran mix (Bengali five spice) may be readily procured from a good Indian grocery shop or online. Alternatively, to make your own batch, combine: 1 tablespoon each of cumin seeds, brown mustard seeds, fennel seeds, nigella seeds and fenugreek seeds. Shake well before use and store in an airtight container.