September 27th, 2016

Chefs Corner

Chefs Corner Chefs Corner
Updated: 4:37 pm, Mar 24, 2016

Kieran Hunt, head chef at the Wood Norton Hotel writes for the Observer.

THE EASTER holidays and entertaining generally come hand in hand.

So for this month’s Chef’s Corner I have included one of my favourite recipes, which is not only perfect to cook on mass but guaranteed to impress at the dinner table.

You will need:

1kg Diced Lamb 1 Diced Onion

2tsp Garlic Paste 1 Brunoise Carrot

2tsp Cumin Powder 1 Litre Brown Stock

2tsp Turmeric 800g Chopped Tomatoes

1tsp Smoked Paprika 200g Tomato Paste

1tsp Ground Ginger 200g Flaked Almonds

200ml Balsamic Vinegar 200g Raisins

100g Demerara Sugar 200g Chopped Dried Apricots

2tbsp Honey 200g Unsalted Butter

2 Star Anise

Method:

1. Marinate the lamb in garlic, cumin, paprika, turmeric, saffron and ginger for 12 hours.

2. Use a medium to large saucepan and gently sweat off the onion and carrots in the butter for 2 – 3 minutes.

3. Add the lamb to the onion and carrots and cook until all the meat has slightly browned.

4. Add the tomato paste, chopped tomatoes and brown stock and cook on low for 3 hours.

5. In a separate pan bring the balsamic vinegar, sugar, honey and star anise to the boil.

6. Then add the balsamic mix to the lamb to taste – be careful as it may not need all of it.

7. Finally add the raisins, apricots and almonds and then cook for a further hour

8. Season to taste and serve with a light couscous and pickled lemon.

I’m always interested to hear how readers get on, so please do share images of your finished result on either The Wood Norton or Evesham Observer social media pages.

Happy Easter.

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