Recipe from Nal Restaurant, Hockessin, Delaware

Photography By Roger Morris | December 16, 2018

Ingredients

SERVINGS: 4 Serving(s)
  • 1 pound lamb shank or shoulder chop
  • 2 Guajillo peppers
  • 1 Ancho pepper
  • 3 allspice berries
  • 3 cloves
  • ½ teaspoon marjoram
  • 2 stems thyme (leaves only)
  • ¼ teaspoon cumin
  • ¾ cup orange juice
  • ½ ounce apple cider
  • 4 garlic cloves, chopped
  • ¼ white onion, chopped
  • ½ up oil
  • 1 ounce pulque or tequila
  • 4 parchment paper squares

Preparation

Cut open chili peppers and remove veins and seeds, then lightly toast and soak in boiling water until soft – about 15 minutes. Transfer to blender. Fry the onion and garlic until soft, and add to blender. Add all other ingredients except the lamb and blend until smooth.

Spread the paste over the lamb, cover and marinate for at least 3 hours. Cut the lamb into four equal portions, or small cubes if preferred. Cut out four squares of parchment paper large enough to accommodate each portion of meat, add meat and marinade and tie each into pouches. Assemble each pouch with the meat mixture and tie. Steam until the meat is fully cooked, about 90 to 120 minutes.

Pair with a red Cotes du Rhone or dry Zinfandel.

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Ingredients

SERVINGS: 4 Serving(s)
  • 1 pound lamb shank or shoulder chop
  • 2 Guajillo peppers
  • 1 Ancho pepper
  • 3 allspice berries
  • 3 cloves
  • ½ teaspoon marjoram
  • 2 stems thyme (leaves only)
  • ¼ teaspoon cumin
  • ¾ cup orange juice
  • ½ ounce apple cider
  • 4 garlic cloves, chopped
  • ¼ white onion, chopped
  • ½ up oil
  • 1 ounce pulque or tequila
  • 4 parchment paper squares