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Braised Lamb Shoulder Tostada
Recipe by Andy Allen
- Steps
- Ingredients
Steps
- Preheat oven to 160C.
- Heat 1 tablespoon oil in a large flameproof casserole dish over medium-high heat. Cook onion, carrot, celery and garlic for about 4 minutes until vegetables start to soften, stirring regularly. Add lamb, and cook for 2 minutes each side until browned. Add tomato paste, stock, thyme, bay leaves, coriander seeds, salt and pepper, and bring to the boil. Cover with a lid, then place in oven for about 2 hours or until meat falls apart easily. Remove pan from oven and set aside to cool.
- Meanwhile, for the tostadas, combine ingredients in a bowl. Knead until smooth but not sticky. Wrap dough in plastic wrap and set aside for 30 minutes to rest.
- Half fill a large saucepan or deep fryer with oil to 160C.
- Roll golf-ball size pieces of dough to about 2mm-thick. Heat a frying pan over medium heat. Cook tortillas for about 2 minutes each side until dry.
- Using a pastry cutter, cut 6cm rounds from tortillas. Deep-fry tostadas until golden, crisp and the oil stops bubbling. Drain well on paper towel, and season with salt. Set aside until needed.
- Once cool enough to handle, shred lamb.
- Heat remaining 2 tablespoons oil in a frying pan over medium-high heat. Cook lamb until crisp, stirring regularly. Season to taste.
- To serve, place a small mound of lettuce onto tostadas, then top with 1 tablespoon lamb, feta, pomegranate seeds, mint leaf and pepitas.
Notes
Makes: 24 canapes.
