Chefs - Chris and Jeff Galvin (Warren Geraghty)

Ark of Taste Product - Native Shetland Lamb

Producer - Richard Briggs

Pastillas are fantastic North African meaty parcels. Richly aromatic, finished with cinnamon sugar, the chefs add a British touch to this dish by using the stunning Shetland Lamb, the native medlar and some refreshing earl grey tea. Fusion at it's best.


For the Braise

– In a pan warm the red wine with the spices, herbs and medlar jelly until the jelly melts. Allow to cool.

– Cut the Lamb into several pieces and place into the red wine mixture to marinade overnight.

– Remove the lamb from the marinade and dry well.

– In a solid bottomed pan over high heat seal the lamb in butter and oil until golden brown. Remove from pan and add the vegetables, colour the vegetables then place the lamb on top.

– Pour over the red wine marinade and then add the stock to cover. Bring to simmer then cover with cartouche and lid then place into an oven at 110°C for 2-3 hours until the lamb is tender. Leave to rest for 1 hour.

– Remove the lamb from the pan, pass the stock and put into pan to reduce to glace.

For the Pastilla

– Carefully flake the meat from the bone making sure to remove all sinew and membrane.

– In a small pan add the tea and bring to the boil. Add the raisins and simmer until they are plump. Drain and reserve.

– Cut the carrots and onion into 5mm dice then sweat gently in olive oil until tender.

– Add the reduced stock back into the meat, then add the medlar jelly, raisins, toasted almonds, carrots and onions.

– Season with ground cumin, salt and pepper.

– Set into trays 2cm deep and place in the fridge.

– When the mixture is set cut into 7cm long fingers.

– Divide a sheet of filo into half lengthways and then into 3 giving six pieces.

– Brush one piece with melted butter, roll the mixture in filo tucking the ends in as you roll.

Caramelise in melted butter in a non stick pan on all sides then bake in oven at 180°C for 2-3 minutes

Dust with the cumin sugar mix

We serve this with an harissa rose yoghurt


For the Braise

2 x shoulders of lamb

2 x breast of lamb

I x neck of lamb

750 ml red wine

350 ml medlar jelly

2 medium carrots

1 medium onion

4 sticks celery

Thyme and bayleaf

3 litres of lamb stock

2 teaspoons Cumin seeds

1 x Cinnamon stick

½ teaspoon Coriander seeds

1 star anise

For the Pastilla

350ml Medlar Jelly

2 medium carrots

350g golden raisins

250 g flaked almonds

1 litre of earl grey tea

Ground cumin

Salt and pepper

Melted butter

Filo pastry

Icing sugar with ground cumin and cinnamon