|Lamb Shoulder Confit|
|Club House Garam Masala||1/4 cup|
|Club House Cumin, Ground||1/4 cup|
|Duck fat||2 L|
|Onion, minced||1 each|
|Cilantro, chopped||1 cup|
|Salt, to taste||1/2 tsp|
|Olive oil||100 mL|
|Black chickpeas, cooked||1 cup|
|Club House Garam Masala||1 tbsp|
|Club House Cumin, Ground||1 tbsp|
|Club House Ginger, Ground||2 tbsp|
|Canned tomatoes||1 L|
|Lemon juice||250 mL|
|Chicken stock||1/2 cup|
|Cilantro, chopped||1/2 cup|
This recipe was created for Club House for Chefs by: Ted Corrado, Corporate Executive Chef of The Drake Properties – Drake Hotel, Drake Commissary, Drake One Fifty, Drake Commissary - in Ontario.
For the Club House Garam Masala & Cumin Roasted Lamb Shoulder: Season lamb shoulder with Club House Garam Masala and Cumin and sear. Place seared lamb in duck fat and heat until it just starts to simmer. Place in oven at 350F for approximately 3 hours, periodically checking to see if it’s tender. When tender, pull the lamb shoulder out of the duck fat and portion accordingly.
For the Channa Masala: Heat oil in a wide skillet and add onions. Sauté until they are translucent. Add the chickpeas, Club House Garam Masala, Club House Cumin, Club House Ginger, tomatoes, lemon juice and about ½ cup of chicken stock. Bring to a simmer and cook over medium-low heat for 30 minutes, stirring frequently. Stir in cilantro and season with salt.
For the Crispy Cauliflower: Cut cauliflower into small florets. Dredge in cornstarch and deep fry at 325F until crispy.
For Serving: Spoon channa masala onto the plate. Place lamb shoulder on top and place the crispy cauliflower around the protein. Garnish with cilantro.