BLAISE VASSEUR’S EID STICKY RAISIN LAMB

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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

VEGAN MAYONNAISE for ETHIOPIAN OTHODOX LENT

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At Refugee Community Kitchen we believe it's important to serve culturally familiar food & condiments. It's currently Ethiopian Orthodox Lent, which means that some of the people we serve will eat vegan until April 18th. Our vegan mayonnaise has been going down really well - it's made of AQUAFABA a.k.a. chick pea juice!

Here's a recipe for you to try at home:

*2 cups Aquafaba

*2.5 cups veg oil (any flavourless veg oil will do)

*1.5 tablespoons lemon juice

*1.5 tablespoons white wine vinegar

*2.5 tablespoons dijon mustard

*pinch of salt

Put all the ingredients (expect for the oil) in a bowl and combine with stick blender. When combined, slowly but steadily add the oil, making sure the blender is sucking in some air, so that it gets foamy, and eventually goes white. Keep adding oil until it will stick to a spoon without dripping. Now add more salt, mustard, vinegar to taste, or get creative and add chili or garlic!