Bastilla by Executive Chef/Owner Kwame Onwuachi of The Shaw Bijou in Washington, DC.
Serves 4 people
3 pounds Australian Lamb Shoulder, deboned
Salt to taste
1 cup + 4 tablespoons Ras el hanout
4 + extra for frying tablespoons canola oil
3 Yellow onions, diced
1 head Garlic, minced
2 cups Leeks, sliced
1 tablespoon Tomato Paste
1 ½ gallons Chicken Stock
3 tablespoons Coconut Sugar
4 inches Feuilles de brik, 2 x 5 inches
1 cup Egg wash
2 tablespoons Button Mushrooms, dehydrated
2 tablespoons powdered Sugar
1. Season lamb aggressively with salt and one cup Ras el Hanout.
2. In a large pot on high heat, add canola oil. Add lamb and sear on all sides until dark brown, about two minutes per side. Remove lamb and set aside. Next, add onions, garlic, leeks and sauté until translucent, about 5 minutes. Add 4 tablespoons of Ras el Hanout and tomato paste. Mix until combined and cook until the tomato paste has a dark rusty color, about 5 minutes. Place lamb back in pan. Cover with chicken stock and turn heat low. Simmer for 3 hours, covered.
3. Remove lamb and shred it. Reserve two cups of shredded lamb. Place the rest in the fridge.
4. Strain the braising liquid into a bowl and place back in the pot. Add coconut sugar and reduce on medium-high heat until the liquid is syrupy, about 5 minutes. Set aside.
5. Place the shredded lamb in a half hotel pan and place another half hotel pan on top. Weigh it down and place in the refrigerator for one day.
6. Heat oven to 400 degrees Fahrenheit. Remove the lamb from the pan by flipping it over. Portion into one and a half inch by 4 inch pieces. Season with salt. Place in a large, oven-safe sauté pan on high heat. Sear until crispy on one side, about 5 minutes. Place in oven and warm through, about 10 minutes.
7. Wrap the feuilles de brick around a metal tube and seal the edges with egg wash. Fill a large pot one quarter full with oil. Place on high heat until oil reaches temperature of 350 degrees Fahrenheit. Add wrapped fueilles de brick and fry until crispy, about 5 minutes. In a large pot over high heat. Let cool and remove metal tube. Stuff with shredded lamb.
Place seared piece of lamb on the plate and place the pastry next to it. Place a spoonful of the braising liquid next to the lamb. Dust the pastry with powdered sugar and mushroom powder.
Learn more about Executive Chef Kwame Onwuachi at his Chef’s Roll Profile.