2.4kg diced lamb shoulder or leg meat
¹⁄³ cup CHEF® Fermented Pepper Paste
¼ cup CHEF® Black Garlic Paste
¼ cup olive oil
2 medium onions, finely diced
1 tablespoons caraway seeds
1 tablespoon fennel seeds
2 tablespoons juniper berries, crushed 2 tablespoons chopped rosemary leaves
¼ cup brown sugar
¹⁄³ cup balsamic vinegar
1kg tinned chopped tomatoes
¹⁄³ cup tomato paste
½ cup CHEF® Lamb Liquid Concentrate + 2 cups water
4-5 medium zucchini, peeled into spirals olive oil
1 teaspoon lemon juice fresh ground black pepper fresh mint leaves
Black Pepper Butter
1 tablespoons CHEF® Fermented Pepper Paste 150g soft butter sea salt to taste toasted sourdough
Toss the diced lamb with the CHEF® Fermented Pepper Paste and CHEF® Black Garlic Paste and leave to marinate for 12–24 hours.
Heat the oil in a large heavy based saucepan and sauté the onion, seeds, juniper berries and rosemary until softened and fragrant.
Add the lamb and sear on all sides. Add the brown sugar, balsamic, tomatoes, tomato paste and CHEF® Lamb Liquid Concentrate and water.
Cover and simmer gently for 1½–2 hours until the meat is tender. Remove the lid for the last ½ hour to reduce the sauce.
Blanch the zucchini noodles for 1-2 minutes until tender and dress with olive oil, a squeeze of lemon, fresh mint leaves and fresh ground black pepper.
Whisk the butter and CHEF® Fermented Pepper Paste until smooth and spread on toasted sourdough.
Serve the CHEF® Black Pepper Paste and balsamic lamb ragù on the minted zucchini noodles and serve with black pepper butter toast.
For a more wintery version serve on your favourite pasta
Use the whipped black pepper butter on steaks, vegetables or for panfrying
Try this recipe with beef or pork