Tomorrow is Eid, and we say Eid Mubarak to everyone celebrating around the world from Refugee Community Kitchen! To mark the occasion we're sharing with you Blaise Vasseur's delicious recipe for Eid Sticky Raisin Lamb. We hope you enjoy -
While our food is normally 99% plant based, we make exceptions during special occasions like Eid & Easter because we do our best to help people stay connected to their culture and beliefs while living in very difficult conditions.
What you’ll need:
600 grams of diced lamb
1 ltr of water
2 large onions sliced
4 cloves garlic
100 grams raisins
Pinch of turmeric powder
Pinch of cinnamon powder
Pinch of cumin powder
5 star anise
120 grams basmati rice
What to do:
Follow normal rice instructions using lamb stock. Gently boil lamb pieces with spices and 1ltr of water until cooked and tender. Cool then strain of the water and put aside. Put onion and garlic and another pinch of all spices together in a heavy pan and sweat until soft. Add raisins. Add 200ml of lamb stock and cook till raisins are plump and melting. Pour raisin sauce over the lamb and reheat. Place reheated lamb and raisin sauce on top of cooked rice, sprinkle with toasted almonds and chopped parsley.
Enjoy.
Serves 4-5
