Burley Manor shares Easter Recipe
This photo was taken on my last visit to Burley Manor on a lovely day not disimiliar to today. Unfortunately for obvious reasons we can't visit lovely venues like Burley Manor in the New Forest at the moment but thankfully some chefs have been sharing recipes of their favourite dishes with us to recreate at home.
Executive Head Chef Ben Johnson at Burley Manor recently shared his Lamb Tagine recipe perfect for Easter.
500g diced lamb shoulder
1 large onion
2 celery sticks
3 tbsp Ras el Hanout
(If you don't have this or can't get hold of it try making your own with cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chilli peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric).
3 tsp rose harissa
1 tbsp cumin seeds
800ml chicken stock
3 garlic cloves sliced
1 400g tin chopped tomatoes
100g dried apricots
1 sprig rosemary
100g pomegranate seeds
Handful of chopped coriander
50g toasted almond flakes
1. Heat oven to 180C/160C fan/gas 4.
2. Heat the oil in a casserole dish and brown the lamb on all sides.
3. Take lamb out and place on a plate, then add the onion, carrots and celery and cook for 2-3 minutes until golden. Add the garlic and cook for 1 minute more. Stir in the spices and tomatoes, and season.
4. Add lamb back in with the chickpeas, apricots, sultanas and rosemary. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 2-3 hours. Cook until tender.
5 Season to taste. Serve with the garnish sprinkled over the top. You can also serve with rice or couscous and a big spoon of natural yoghurt and fresh mint.
Enjoy this recipe during this time whilst we need to stay safe at home but remember to revisit The Burley Manor once this is all over the hospitality trade will definitely need our support.