I found this recipe in the book that a student (who later became a friend) gave me last summer: the book is DINERS DE GALA and is inspired by and by Salvador Dalì. The student, whom I thank, is Mahmoud Sorour.
Revisiting the Pasha Lamb Shoulder Recipe from the Gala’s Diners Book
Ingredients (I avoid writing for how many people: a shoulder of a small lamb of milk can be enough for one person; a shoulder of a larger lamb is good for two; a leg for 3 people as well. I used a rack of steaks whole and I cut it into three parts, so as to obtain three portions)
1 leg or a rack of lamb or a shoulder
50 gr of sugar
100 ml of vinegar (I used the apple one, but divine is fine too)
1 glass of white wine
1 chopped carrot
1 medium onion, chopped
Optional 1 clove of aglione (big garlic with no allina)
1 clove
Salt and pepper
Remove the excess fat from the meat but leave some.
In a pan, put the sugar and the same amount of water.
Caramelize. Pour the vinegar and let it evaporate.
Add the lamb and let it caramelize on all sides.
Pour in a lot of water to cover it, the chopped vegetables, the clove, salt and pepper.
Cover and cook over low heat until a reduced base is obtained..
Note: I added some already boiled Pope’s beans, but the original dish ends with the brain of the lamb which must be mixed with the cooking base, adding creaminess.
