In the second episode of the 3 part series of ‘How to create new flavours’, I have incorporated my perfectly spiced and infused aromatic Lamb shanks in this stew.
Personally this Lamb shank stew is the most challenging and equally fulfilling recipe I’ve created from scratch.
The first of its kind where I have balanced both a sour , aromatic and smoky flavour together. The challenge is in using the right ingredients for their natural flavours and quantity to achieve the perfect taste this stew required.
The main ingredient and challenge was including the Black Lime in a Tomato stew which increased the level of acidity already present (honestly I haven’t used the Black Lime before). You need to watch the recipe video to see how I ‘conquered’ the acidity and created a naturally flavour packed stew.
BLACK LIME
Black/Dried Lime is literally Lime dried in the sun which has lost all its water content.
The flavour has a slightly smoky taste inclusive of the natural Lime flavour, which is used in most Middle Eastern dishes. It’s readily available in specialist independent grocers, online and Waitrose. I can’t wait to create more recipes using the Black Lime.
INGREDIENTS
1kg of Lamb shanks/ Goat Meat/ Beef Short Ribs
250g of Passata (Spiced and cooked down Tomato sauce)
2 large sliced Onions
10 Pettie Belle Chillies
2 tablespoonfuls of Coconut oil
1 tablespoonful of salted Butter
1 tablespoonful of Tomato purée or paste
1 black Lime (readily available in Waitrose and online)
Salt to taste
METHOD
Watch how to prepare this incredible stew below;
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All photos, recipes and videos are by the owner of this blog.
Lovely and very colourful dish.
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