Serves 4

Ingredients

4# of boneless lamb shoulder cut into cubes
2 qt. Buttermilk
5 whole cloves
6 green cardamom pods
3/4 cup coriander
1/3 cup black pepper ground
6” ginger peeled
14 cloves peeled garlic

1 1/2 cup yellow cornmeal
1/2 cup all purpose flour
3 T sugar
1 T baking powder
1/2 t salt
1/2 cup milk
1/2 cup plain yogurt
2 T melted butter
2 T vegetable oil
2 eggs
4 chipotle chilies in adobo sauce chopped
fresh corn kernels if in season (optional)

4 # collard greens washed and trimmed
3/4 # slab bacon cut into lardons
1 smoked ham hock
1 onion diced
10 cloves of garlic sliced very thin
olive oil
chicken stock

Directions

In a tall pot render the bacon in oil till almost crisp. Add the onion and garlic and sweat w/o color. Add the greens and ham hock and begin to wilt.

Add a quart of stock and simmer till tender appx. 2 hours. Add stock as needed to cook through but not end up with very wet greens in the end.

Make a paste in the blender with garlic, coriander, ginger, pepper and water. Heat oil in a large, shallow pan and bloom cloves and cardamom. Season and add meat and sear till brown and the moisture has cooked off. Remove meat and add puree to sweat. Add meat, buttermilk, and bring to a gentle simmer. Cover and braise at 325 degrees till tender. Remove meat and gently reduce remaining liquid till it reaches a thick glaze. Cool meat in glaze.

Preheat oven to 400 degrees. Grease an 8” baking dish. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl. Stir well. Seperately combine milk, yogurt, butter, oil and eggs and chipotles. Add this to dry till just combined and add corn kernels if you have them. Scrap batter into pan and bake appx. 45 minutes. Let cool before cutting and serving with braised lamb and collards.