Lamb croquettes with ras el hanout mayo
Preparation time: 2 days
For the pulled lamb:
- 2kg of lamb shoulder,
- salt and pepper,
- a few sprigs of thyme,
- 3 cloves of garlic,
- 1 bottle of N’ice CHOUFFE
For the pasta:
- 1kg pulled lamb meat,
- 70g butter,
- 100g flour,
- pepper, salt,
- 1 pinch of nutmeg,
- 1 tsp cumin powder,
- 1 litre lamb stock,
- 10 gelatine leaves
- 300g panko,
- 100g breadcrumbs,
- pepper, salt,
- 300g flour,
- 8 eggs
For the mayo:
- ras el hanout spice mix,
- salt and pepper
- Start with the lamb.
- Place it in an oven dish.
- Preheat the oven to 130°C.
Season with salt and pepper, garlic, and thyme.
- Place in the oven and cook until it has a core temperature of approximately 90°C.
- After an hour, moisten it with a little of the beer.
- After two hours, cover it with aluminium foil.
- Expected cooking time is 3 to 4 hours.
- Then pull the meat apart so that it becomes “pulled lamb”.
- For the croquette batter, melt the butter.
- Add the flour and stir the mix dry.
- Add the stock and stir the mix some more until you have a thick paste.
- Season with salt and pepper, and cumin powder.
Soak the gelatine in cold water.
- Squeeze it and add it to the warm mixture.
- Mix in the pulled lamb as well.
- Pour out into a baking tray lined with cling film and leave to set overnight.
- The next day, take 3 bowls. Put the flour in one, the beaten eggs in another, and the panko in the third.
- Divide the batter into portions. Roll these into balls and bread them: dip them first into the flour, then into the eggs, and then into the panko.
- Freeze them or keep them in the fridge until you are ready to deep-fry them. Deep-fry them at 180°C for about 3 to 4 minutes.
- For the dipping sauce, mix the mayonnaise with the ras el hanout spice mix, and add salt and pepper.