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    Braised shoulder of lamb with spiced couscous and roast parsnips

    25 February 2012

    Braised lamb and couscous

    Quantity Ingredients Unit Price Unit Cost
    1 Lamb shoulder €5.00 each €5.00
    1kg Parsnips €2.20 kg €2.20
    100g Garlic €3.80 kg €0.38
    100g Ginger €3.80 kg €0.38
    300g Onion €0.75 kg €0.23
    200g Red onion €1.49 kg €0.30
    400g Carrots €0.99 kg €0.40
    1 Cinnamon stick €0.15 each €0.15
    10g  Mint leaves €0.04 g €0.40
    20g Rosemary €0.04 g €0.80
    20g Thyme €0.04 g €0.80
    10g Mixed spice €21.95 kg €0.22
    1kg Couscous €3.00 kg €3.00
    100g Green curry paste €7.50 kg €0.75
    1.5L Water €0.00 litre €0.00

    Costings for recipe
    Overall cost of recipe €15.01
    Wastage @ 4% €0.60
    Total food cost €15.61
    Portion yield 14
    Cost per portion €1.11

    Method

    1. Braise the lamb with some of the garlic, onion and herbs for 3 hours low heat.

    2. Roast the parsnips separate.

    3. Sweat the rest of the veg, herbs and spices and add the shredded lamb plus the juices.

    4. Cook the couscous with the paste and water.

    5. Assemble in a pasta bowl.

    Any prices supplied are for guidance only and should be changed to reflect those of the individual business.