Archive for the ‘Mains’ Category

LAMB KORESH WITH RHUBARB

Sunday, December 21st, 2008

Rory Ramsden
Cordon Bleu Chef
Private Parties & Select Events
Pre-Prepared Seasonal Home-Cooked Meals delivered to your door
Phone: +33 05 57 64 61 28 Mobile: +33 6 37 50 09 88 E-Mail: rory.ramsden@orange.fr
LAMB KORESH WITH RHUBARB
Serves 6
The cheaper cuts of meat can be just as flavoursome
Ingredients
3 large onions
50g butter
1.5kg boned lamb shoulder, scrag end of neck or chump chop
2 tbsp olive oil
2 generous pinches of saffron stamens
Juice 1 lemon
500g rhubarb
600ml chicken stock
80g bunch flat leaf parsley ( finely chopped – reserve storks)
Handful mint leaves (finely chopped – reserve storks)
Method
Peel, halve and finely slice the onions. Melt half the butter in a spacious, lidded casserole
dish and stir in the onions. Add half tsp salt, cover the pan and cook gently, stirring once or
twice until soft, sloppy and but not coloured.
While the onions are cooking, prepare the meat by removing any fat and silver skin. Cut the
now lean meat into double bite-size chunks. Using the remaining butter and olive oil, brown
the meat over a high heat in batches in a frying pan – this ensures that the meat browns
rather than sweats – transferring to a plate as you go.
Soften the saffron in a little boiling stock. Add a handful of parsley and mint storks tied into a
bundle. Add browned meat and diluted saffron to the softened onions, season generously
with pepper, adding lemon juice and stock. Bring to the boil, immediately turn to the lowest
setting, cover and simmer gently for an hour.
Trim the rhubarb and cut into 5cm lengths, discarding any silky skin. Stir the rhubarb into the
pot and cook, covered, for a further 20-30 minutes until the rhubarb disintegrates. Taste and
adjust the seasoning with salt and pepper. Simmer uncovered for a further 15 minutes to
concentrate the juices.
Finish by stirring in finely chop the parsley and mint leaves. Don’t forget to remove the bundle
of herb storks first!
Serve the Koresh with rice, and a scoop of yoghurt to stir into juices and mix with the rice.
Question
Why cook the dish using herb storks and then add the finely chopped herb leaves at the end?
Answer
If you cook the chopped herb leaves for even a short time they will go black so add them at
the end and your dish will have some bright green highlights. The storks will deliver the
flavour you are looking for and will be easy to remove because they are tied into a bundle.