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INGREDIENTS
For the Tartlet Shells:
2 sheets puff pastry
1 egg (for egg wash)
½ tsp turmeric (for extra color and flavor)
For the Filling:
2 tbsp clarified butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
½ tsp cinnamon
500g lamb shank or chicken,
1 small potato, diced and parboiled
¼ cup golden raisins
½ cup chicken or vegetable stock
1 tbsp tamarind paste
Salt and pepper, to taste
For the Chimichurri Drizzle:
3 tbsp Super Saucy Chimichurri
1 tbsp cream (to add richness)
1 tbsp lemon juice
For Garnish:
2 tbsp fresh coriander leaves
¼ cup pomegranate seeds
1 tbsp brandy (for flambéing)
Extra spice mix (coriander, cumin, turmeric) for dusting
METHOD
Make the Tartlet Shells:
Preheat your oven to 200°C.
using puff pastry, cut it into small squares or rounds and press them into a greased muffin tin to form tartlet shells.
Brush the shells with egg wash, sprinkle with turmeric for extra color, and bake for 10-12 minutes until golden brown and crisp. Remove from the tin and set aside.
Prepare the Filling:
Heat clarified butter in a large pan over medium heat. Add chopped onion and cook until translucent, then add garlic and sauté until fragrant.
Toast the spices (coriander, cumin, turmeric, and cinnamon) in the pan for a minute to release their flavors.
In a separate pan, sear the lamb shank until browned on all sides, then slow-cook it in a covered pot with stock and tamarind paste for 2-3 hours until tender. Shred the lamb.
Add the shredded lamb to the onion and spice mixture, stir in the parboiled potatoes, golden raisins, and simmer for 5 minutes until everything is well combined and the liquid reduces. Season with salt and pepper.
Prepare the Chimichurri Drizzle:
In a small bowl, combine Super Saucy Chimichurri, cream, and lemon juice. Stir to combine and set aside.
Assemble the Tartlets:
Spoon the Cape Malay spiced lamb mixture into each tartlet shell.
Drizzle the Chimichurri sauce generously over the filling.
Garnish and Serve:
Flambé the pomegranate seeds by heating them in a pan with a splash of brandy. Top the tartlets with the flambéed pomegranate seeds, fresh coriander leaves, and a dusting of extra spices for an aromatic finish.
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