Inspired by our historic Champions League final triumph in Istanbul, the final piece of the Treble puzzle, our trio have a go at making Turkish Kuzu Tandir lamb barley stew.
They were accompanied by Mancunion Michelin star chef Adam Reid, from Adam Reid at the French.
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Turkish Kuzu Tandir Lamb Barley Stew
For the dressing:
25g Urfa chilli flakes
50g fish sauce
30g honey
30g light soy sauce
10g ground cumin
10g ground coriander
125g extra virgin olive oil
1 lemon, juiced
1 large green chilli, chopped
20g chopped garlic
40g chopped fresh coriander
Heat olive oil until hot
Mix all other ingredients in a bowl
Pour on hot oil, allow to cool
Add green chilli/garlic/coriander, reserve
For the red cabbage puree:
100ml Pomegranate molasses
100ml Pomegranate vinegar
250g Red cabbage
100ml Water
Salt to taste
Mix all in a wide pan
Bring to a boil then reduce over a moderate heat until syrupy & cabbage cooked
Place in the blender and blend to a smooth puree
Decant into a container & reserve
For the lamb shoulder:
1 small lamb shoulder
10g ground isot pepper
10g Ground marash pepper
10g Ground aleppo pepper
10g salt
1 lemon, juice of
20g Fennel Pollen
Rub the shoulder with peppers, fennel pollen and salt
Place in a high sided oven proof tray with lemon juice and 100ml water. Place in pore-heated oven & cook for 2-3 hours
When take out the shoulder and flake the meat, discard the bones, add the cooking juices to the flaked lamb meat and reserve
For the barley:
100g Pearl barley
1lt lamb or vegetable stock
To taste-Fermented tomato sauce (sriracha or tabasco as an alternative)
100g Roasted red peppers (from a jar)
Soak the barley in the stock, ideally in the fridge overnight
place in the rice cooker along with the fermented tomato sauce set to ‘Grain Rice’ setting for 1 hour, when finished leave to keep warm in the cooker until needed
Separately slice the red peppers and discard juices, reserve until needed
For the Lamb Rump:
4x150g Lamb Rump portion
5g salt
5g ground isot pepper
5g Ground marash pepper
5g Ground aleppo pepper
5g fennel Pollen
Pre-heat air-fryer to 190oC. Season rump with salt, pollen & peppers, add to aifryer basket
Cook at 190oC for 15 mins
Remove and allow to rest before carving
To Garnish:
Fresh coriander
Mix the lamb shoulder meat & peppers into the barley stew.
Spoon barley stew onto plate
spoon cabbage puree around the outside
Slice the lamb and place on top of the stew. Dress all the plate including the lamb with urfa chilli dressing.
Garnish with torn coriander
