12-Hour Braised Lamb Shoulder Tagine with Apricot Fluid Gel

Preheat your oven to 90°C.

In a small dry pan over medium heat, toast 1 tbsp cumin seeds and 1 tbsp coriander seeds for 2 minutes until fragrant. Grind them using a mortar and pestle or spice grinder.

In a small bowl, combine the freshly ground cumin and coriander with 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tbsp sweet paprika, 1/2 tsp cayenne pepper, 2 tsp fine sea salt, and 1 tsp black pepper to create a custom Ras el Hanout spice blend.

Rub the 2.4 kg lamb shoulder thoroughly with 30 ml of olive oil, then coat it evenly on all sides with the spice blend.

Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add 15 ml of olive oil and sear the lamb shoulder for 3 to 4 minutes per side (about 12-15 minutes total) until a deep, dark crust forms. Transfer the lamb to a platter.

Reduce the heat to medium. Add 2 diced yellow onions, 2 sliced carrots, 8 minced garlic cloves, and 30g grated fresh ginger to the pot. Sauté for 8 minutes, stirring frequently, until the vegetables are caramelized and soft.

Stir in 30g tomato paste and cook for 2 minutes to caramelize the sugars.

Pour in 1.5 liters of low-sodium beef stock, scraping up any browned bits from the bottom of the pot. Return the lamb shoulder and any accumulated juices to the pot.

Cover the Dutch oven tightly with a double layer of heavy-duty aluminum foil, then press the lid on firmly to ensure a tight seal. Transfer to the preheated oven and braise at 90°C for 11.5 hours.

While the lamb is braising, prepare the apricot fluid gel. In a small saucepan, combine 150g dried Turkish apricots and 300ml water. Bring to a simmer over medium heat and cook for 15 minutes until the apricots are soft and plump.

Transfer the apricots and cooking liquid to a high-speed blender. Add 30ml fresh lemon juice and blend on high for 2 minutes until completely smooth. Measure the purée; it should weigh 400g. If short, add a splash of water.

Whisk 2g agar-agar powder into the warm apricot purée. Pour back into the saucepan, bring to a boil over medium heat, and boil for 2 minutes while whisking constantly to fully activate the agar-agar.

Pour the mixture into a clean, flat-bottomed tray and refrigerate for 1 hour until it sets into a firm, solid gel sheet.

Chop the set apricot gel sheet into rough cubes and place them into a clean blender. Blend on high speed for 1 to 2 minutes until it shears into a perfectly smooth, glossy, pipeable fluid gel. Transfer to a squeeze bottle and keep at room temperature.

At the 11.5-hour mark of the lamb braise, carefully remove the Dutch oven from the oven. Stir 150g of chopped fresh rhubarb directly into the hot braising liquid around the lamb. Reseal tightly with foil and the lid, and return to the 90°C oven for the final 30 minutes.

Remove the lamb from the oven. Carefully lift the lamb shoulder out of the pot and place it on a clean carving board. The meat should be completely tender and falling off the bone.

Strain the braising liquid through a fine-mesh sieve lined with cheesecloth into a fat separator, pressing gently on the solids (the rhubarb will have dissolved, releasing its natural pectins and acids into the sauce). Discard the solids.

Pour the strained liquid into a clean saucepan. Bring to a boil over medium-high heat and reduce by half (about 20-25 minutes) until it transforms into a thick, glossy, emulsified demi-glace. Season with a pinch of salt if needed.

While the sauce reduces, shred the lamb meat, discarding all bones, cartilage, and excess fat. Weigh the shredded meat: reserve exactly 600g of the cooked lamb for Day 5 lunch sandwiches, and 600g of the cooked lamb for Day 7 lunch ragù. Store these reserved portions in airtight containers in the refrigerator. Keep the remaining cooked lamb (approximately 800g) warm for tonight's dinner.

Prepare the couscous: In a heatproof bowl, combine 200g dry couscous, 15ml olive oil, and a pinch of salt. Pour 250ml of boiling water over the couscous, cover tightly with plastic wrap, and let steam for 5 minutes. Fluff with a fork, then gently fold in 15g finely chopped mint, 15g parsley, 15g cilantro, and 30g chopped toasted pistachios.

To serve, spoon a generous mound of the herbed couscous onto each of the three plates. Top with a portion of the warm shredded lamb. Pour the glossy, reduced lamb demi-glace generously over the meat. Pipe dots of the apricot fluid gel around the plate, and garnish with 50g fresh pomegranate seeds.