Lamb mince curry

Ingredients:

  • 250g lamb mince
  • Groundnut oil for frying
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp fresh ginger, grated
  • 3 cardamom pods, bashed until slightly opened
  • 3 cloves
  • 3-5cm piece of cinnamon stick
  • Half tsp cumin seeds
  • 1 tsp coriander seeds
  • Half tsp fenugreek seeds
  • 2 dried red chillies, deseeded
  • 1 tsp salt
  • 2 tomatoes, chopped
  • 1 tbsp tomato puree
  • Handful of frozen peas
  • 2 tbsp natural yogurt
  • Couple of lemon wedges
  • a few leaves of fresh mint, chopped

Method:

Heat a large frying pan and add a slash of oil. Brown the lamb mince over a high heat until it has a good colour. Add the onion, garlic, ginger, cardamoms and cloves. Reduce the heat then fry for 5 minutes, stirring occasionally.

Meanwhile, roast the cumin, coriander and fenugreek seeds in a dry pan for a couple of minutes until they start to release their aroma. Transfer to a pestle and mortar and grind to a fine powder. Add this to the lamb mince along with the salt and chillies and mix well through.

Finally, add the tomatoes, puree, peas and natural yogurt (add a little water if the mixture looks too dry). Mix well, cover and simmer for about 20 minutes. Taste to check the seasoning and squeeze in the juice from the lemon to taste (the lemon really lifts the flavour of the spices and cuts through the richness of the lamb). Serve garnished with the mint. All it needs is some plain basmati rice and a naan or pitta bread.

Turkish kofta kebabs

Ingredients:

  • For the kebabs:
  • 500g lamb mince
  • 1 onion, peeled and roughly chopped
  • 3 garlic cloves, peeled
  • Half a tsp dried mint
  • Handful fresh parsley
  • 1 red chilli, de-seeded
  • For the minted yogurt:
  • 200g natural Greek yogurt
  • Small handful chopped fresh mint
  • For the carrot and cumin salad:
  • 1 large carrot
  • 1 turnip (or can just use another 2 carrots)
  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds, toasted
  • Squeeze of lemon juice
  • Salt and pepper
  • Some ripe tomatoes (chopped or thinly sliced) and lemon wedges to serve
  •  

Method:

Make the kebabs:
Put the onion, garlic, chilli and parsley into a small food processor and whizz to a paste. Put this into a bowl along with the lamb mince, dried mint and a generous seasoning of salt and pepper. Using your hands, mix well. Divide into 12 then mould each portion into a sausage shape around a bamboo or metal skewer. Chill for at least 30 minutes (can make the day before).

Make the salad:
Peel the carrot and turnip and cut into thin strips or grate using the rough side of the grater. Toss together in a bowl with the oil, lemon juice and cumin. Season to taste. Set aside.

Make the minted yogurt:
Mix the yogurt with the chopped mint. Season to taste then set aside. (If you don’t have fresh mint you can use a couple of teaspoons of mint sauce from a jar. Gordon’s Organic Mint sauce is a good brand.)

Cook the kebabs:
Preheat your grill to its highest setting. Place the kebabs on a grill tray and cook, turning a few times for about 10 minutes or until browned and cooked through. You could also cook them on a BBQ or griddle pan.

Serve the kebabs on a large plate with the tomato and lemon wedges to squeeze over along with the minted yogurt and carrot salad.

Wine suggestion: A light fruity red or a rich rose.

Syrian lamb curry

Ingredients:

  • 500g lamb shoulder, cubed
  • Spice paste:
  • 1 tsp red chilli powder
  • 2 tsp ground coriander
  • half tsp turmeric
  • half tsp cumin seeds
  • half tsp black peppercorns
  • 2 star anise
  • 2.5cm cassia bark or cinnamon stick
  • 2 cloves
  • 2 green cardamom pods
  • 50ml white vinegar
  • 1 medium onion, sliced
  • 2 garlic cloves, sliced
  • 1 tbsp ginger, grated
  • 10 curry leaves
  • 50g fresh coconut, thinly sliced
  • 1 tsp salt

Method:

Make the spice paste by putting all the ingredients in a small food processor and whizz to a fine paste.

Put the lamb into a heavy-based pan with the spice paste, onion, garlic, ginger, curry leaves, coconut, salt and enough water to just cover. bring to the boil then cover and simmer gently for 1 and a half hours or until the lamb is tender.

This should be a fairly dry curry so if the sauce is too runny, cook for a while with the lid off.

Spiced cocount lamb with coriander

Ingredients:

  • 2 tbsp veg oil
  • 700g diced lamb shoulder
  • 2 medium onions, cut into rings
  • 3 cloves garlic, crushed
  • 2.5cm ginger, grated
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp chilli powder
  • 8 whole cardamom pods, lightly crushed
  • 4 whole cloves
  • 300ml lamb stock or water
  • 300ml single cream
  • 50g creamed coconut, roughly broken
  • Handful fresh coriander, chopped

Method:

Heat oil in a large casserole and brown the lamb in batches. When the lamb is browned, remove and set aside.  Lower the heat and fry the onions until golden brown. Remove half the onions and set aside.

Add garlic, ginger and spices to the onions remaining in the pan and cook for 1 min, stirring.  Return lamb to the pan with the stock/water. Cook over low heat, stirring occasionally, for 1-1 1/4 hrs or until meat is tender. Add the cream and creamed coconut and stir until sauce thickens.

Garnish with fresh coriander and reserved onions.

Serve with rice and poppadoms.

One pot biryani

Ingredients:

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp ginger, grated
  • 1 chilli (red or green), chopped
  • 1 bay leaf
  • 2 cardamom pods
  • 2 cloves
  • Quarter tsp each turmeric, fenugreek, garam masala
  • Half tsp each ground cumin and ground coriander
  • 250g lamb shoulder, cubed
  • 1 cup brown basmati rice
  • 3 tomatoes, chopped
  • 1 tsp salt
  • pinch of saffron strands

Method:

Heat the oven to 180C.  In a large ovenproof casserole pan, fry the onion gently in about 2 tbsp groundnut oil until it starts to soften and caramelise. Add the garlic, ginger and chilli and fry for 2-3 minutes.   Add the bay leaf, cardamom pods and cloves and mix well before adding the other spices. Stir fry gently to release the aromatic flavours of the spices before adding the meat.

Fry the meat in the spices for a few minutes until the pieces are well coated.   Add the rice and mix through before adding the tomatoes and salt. Mix well then add 2 cups of water. Bring to the boil, cover and transfer to the oven to finish cooking.

This will take about 50-60 minutes. It will be ready when all the liquid has been absorbed into the rice and the lamb is tender. Soak the saffron in a little hot water and drizzle over the top of the rice 5 minutes before the end of cooking. Return to the oven to finish cooking.

Rogan josh

Ingredients:

  • 700g/1.5lbs casserole lamb (neck fillet or shoulder)
  • 250g lamb bones for adding flavour (optional)
  • 4 cloves garlic, chopped
  • Salt to taste – about 1 and a half tsp
  • Half to 1 tsp red chilli powder (depending on how hot it is, ours is mega-spicy)
  • 1 tsp paprika
  • 100ml ful fat yogurt
  • 2 onions, chopped
  • 50ml oil/ghee
  • 4 cloves
  • 4 green cardamoms
  • 1 stick cinnamon
  • 1 blade of mace (or a good grating of nutmeg if you can’t get mace)
  • 1 tsp ground coriander
  • 1 tsp fennel seeds, ground
  • 1 tsp ground ginger
  • Half tsp turmeric

Method:

Cut the lamb into large chunks. Boil the lamb with the bones and garlic and about half of the salt in 2 pints (1.2 litres) of water in a cooking pot for 20 minutes. Remove from the heat. Remove the meat and set aside. Skim off the scum, strain and reserve the cooking liquid.

Make a paste with the chilli powder and paprika by adding a little water. Set aside.

Fry the onions in the oil or ghee until lightly browned – about 10 to 15 minutes. Add the cloves, cardamoms, cinnamon, and mace/nutmeg and fry for 1 minute. Then add the coriander, fennel, ginger and turmeric, the chilli paste and 2 tbsp water and stir continuously.

After 2 minutes, add the meat. Fry for about 5 minutes. Lower the heat and add the yogurt. Stir well and fry for a few minutes.  Add the rest of the salt and 800ml water. Bring to the boil, cover and simmer for about 2 hours until the meat is tender. Check for seasoning during cooking – add more salt if required.

Before serving, remove the whole spices

Potatoes cooked with meat and yogurt

Ingredients:

  • 3 medium onions, sliced
  • 3 medium potatoes, each cut into 6 pieces
  • 1 kg leg of lamb, cubed
  • 1 tsp garam masala
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, grated
  • 1 tsp cayenne powder
  • 3 black peppercorns
  • 3 green cardamoms
  • 1 tsp cumin seeds
  • 2 cinnamon sticks
  • 1 tsp paprika
  • 1 1/2 tsp salt
  • 1 cup natural yogurt
  • 2 green chillies, de-seeded and chopped
  • Handful of fresh coriander, chopped

Method:

Heat 1 tbsp groundnut oil in a heavy pan and fry the onions until brown. Remove from pan and set aside.  Add meat to pan with garam masala and stir fry for 5 mins over low heat.   Add the onions back to the pan and remove from the heat.

Meanwhile, in a small bowl, mix the ginger, garlic, cayenne, peppercorns, cardamoms, cumin seeds, cinnamon, paprika and salt. Add yogurt and mix well.
Return the pan to the heat and gradually add the yogurt mixture to the meat and onions, stirring well to mix. Fry for about 5-10 mins. Add enough water to cover, lower the heat and cook, covered, for about 1 hour.

Add potatoes and chilli and cook for a further 30 mins or until potatoes are tender. Garnish with coriander. Remove the whole spices before serving if desired.

Masala lamb shanks

Ingredients:

  • 2 lamb shanks
  • 1 and a half tsp ground turmeric
  • 2 tsp ginger, grated
  • 2 cloves garlic, crushed
  • 2 tbsp groundnut oil
  • 1 bay leaf
  • Half a cinnamon stick
  • 3 cloves
  • 3 cardamom pods, bashed
  • 1 large onion, sliced
  • 400g tin chopped tomatoes
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 green or red chilli, sliced lengthways
  • small handful fresh coriander, chopped (optional)
  • Curry paste:
  • 2 tbsp coriander seeds
  • 1 tbsp poppy seeds
  • 2 tsp fennel seeds
  • 6 black peppercorns
  • 1 dried red chilli
  • 3 tbsp desiccated coconut

Method:

Put the lamb shanks in a large pan with the turmeric, ginger, garlic and a large pinch of salt. Add enough water to cover and simmer gently for 1 and a half – 2 hours or until tender.

Meanwhile, grind the coriander, poppy and fennel seeds, the peppercorns and the dried chilli using a pestle and mortar. Add a pinch of sea salt to act as an abrasive. When the seeds are almost ground, add the coconut and grind into the spices. Set aside.

When the lamb shanks are cooked, remove from the pan and reserve the cooking liquor. Remove the meat from the shanks – discard the bones and fat.

Heat the groundnut oil in a deep frying pan and add the bay leaf, cinnamon, cloves and cardamom. Fry until aromatic. Add the onion and fry until softened and slightly browned. Add the cumin, ground coriander and chilli and fry off for a few minutes. Then add the tomato and a splash of water. Add the curry paste and cook for a few minutes before adding the lamb meat and enough of the cooking liquor to make a good sauce consistency. Warm through for 5-10 minutes. Season with a squeeze of lemon juice and a pinch more salt if needed. Garnish with the fresh coriander.

Lamb in red wine with rosemary

Ingredients:

  • 2 tbsp olive oil
  • 1 kg boneless lamb shoulder or leg, cut into chunks
  • 1 onion, sliced
  • 4 carrots, cut into chunks
  • 3 leeks, cut into chunks
  • 1 bay leaf
  • 2 large rosemary sprigs
  • 75cl bottle red wine
  • 150ml stock
  • 2 tbsp redcurrant jelly
  • To thicken sauce:
  • Large knob of butter
  • 1 tbsp plain flour

Method:

Heat oil in a large casserole pan, then brown the lamb in batches. Remove from pan and set aside. Fry the onion until golden brown.
Add carrots and leeks, and cook, stirring for 5 mins. Return meat to pan, turn up heat and add bay leaf, rosemary, red wine and enough stock to cover all ingredients. Bring to the boil, cover and simmer very gently for 1hr – 1hr 15 mins until meat is very tender.

Season well. Remove rosemary and bay leaf and, using a slotted spoon, transfer meat and veg to hot serving dish. Stir redcurrant jelly into pan juices.
To thicken stew, mash together the butter and flour with a fork to make a soft paste. Whisk into hot sauce, a little at a time, stirring over low heat until mixture thickens. Pour sauce over meat and veg.

Lamb Meatballs in Dill sauce

Ingredients:

  • 6 spring onions
  • 175g streaky bacon, chopped
  • 1 garlic clove, chopped
  • 1/2 tsp ground cinnamon
  • 454g lamb mince
  • Salt and pepper
  • 3 tbsp olive oil
  • 250ml white wine
  • 2 tsp fresh dill, chopped
  • 250ml double cream

Method:

Blend onions, bacon, garlic and cinnamon in a food processor until smooth. Sir in the mince and season. Shape into 15 balls.

Heat oil in a frying pan and fry meatballs until browned. Add wine, cover and simmer for 30 mins. Remove the meatballs and keep warm.

Boil the remaining liquid to reduce slightly. Lower the heat, stir in dill and cream. Stir the mixture over a very gentle heat until sauce thickens. Do not boil.

Pour sauce over meatballs and serve with vegetables.

Indian lamb with herbs and black pepper

Ingredients:

  • 2 cups coriander leaves
  • Half a cup mint leaves
  • Half a cup desiccated coconut
  • Half a cup flaked almonds
  • 4-6 green chillies, de-seeded
  • A pinch of mustard seeds
  • A pinch of dried mint
  • 4 tbsp groundnut oil
  • 1.5cm piece of cinnamon stick
  • 4 cardamom pods
  • 3 cloves
  • 2 onions, finely chopped
  • 4 cloves garlic, chopped
  • 2.5cm piece of ginger, grated
  • 1kg boneless stewing lamb (shoulder is good), cut into large chunks
  • 1 tsp salt
  • Half tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 100ml full-fat yogurt
  • 1 tbsp lemon or lime juice
  • 1 tsp freshly ground black pepper
  • Half tsp garam masala
  • Fresh coriander, toasted coconut and flaked almonds to garnish

Method:

This is an awesome curry. Don’t be put off by the long list of ingredients.
Soak the coconut in a quarter cup of hot water for 10 minutes. Put the coriander leaves, mint leaves, coconut (with water), nuts, green chillies, mustard seeds and dried mint into a food processor and blend to a fine puree, adding a little more water if necessary.

In a heavy casserole pot, heat the oil, then add the cinnamon, cardamoms and cloves. After 1 minute, add the onions and saute gently for 15 minutes until the onions are just turning brown. Then add the garlic, ginger and the lamb. Add the salt and saute everything for 5 minutes, stirring continuously. Then add the turmeric, coriander, cumin and stir everything so the lamb is well coated with the spices.

Turn the heat down low then slowly add the yogurt and once again stir-fry for a couple of minutes. Add the green puree, around 400ml water, bring to the boil, cover and leave to simmer for about 1 and a half hours on a low heat until the lamb is really tender. You will be able to tell when it’s ready when the oil starts to separate from the sauce. Then add the lemon juice and check the seasoning. If you want more sauce, add some more water.

When ready to serve, sprinkle with the pepper and garam masala. Stir well. Put into a serving dish and garnish with the fresh coriander, coconut and almonds.
Serve with boiled basmati rice.

Keema pie

Ingredients:

  • 1 tbsp groundnut oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 2.5cm piece of ginger, grated
  • 1 kg lamb mince
  • 1 small red chilli, de-seeded and finely chopped
  • 1 tsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 ripe tomato, chopped
  • 1 tsp tamarind paste
  • 300ml chicken stock
  • 1 cup frozen peas
  • Handful of fresh coriander, chopped
  • For the potato topping:
  • 1.25kg floury potatoes, cut into chunks
  • 50g unsalted butter
  • About 2 tbsp full-fat milk

Method:

Pre-heat the oven to 200C.

Heat the oil in a large wide pan over a medium heat. Add the onion, garlic and ginger and cook, stirring for 10 minutes, until the onion is just beginning to brown. Add the lamb and cook for 5 minutes, until browned. If the lamb is very fatty, you can drain the fat off at this point by tipping the contents of the pan into a sieve over a bowl before continuing with the recipe. If your mince is lean, this probably won’t be necessary.

Add the chilli, turmeric, coriander and cumin. Cook for 1 minute. Stir in the tomato, tomato puree, tamarind and stock. Season and simmer gently for 30 minutes. Stir in the peas and fresh coriander and cook for a couple of minutes. Transfer to a large ovenproof dish.

Cook the potatoes in a large pan of salted water until tender. Drain and return to the pan to dry out slightly. Add the butter and mash. Add the milk and beat with a wooden spoon until smooth. Check the seasoning.

Sppon the potato over the lamb and fluff up with a fork. Bake for 30 minutes, until bubbling hot and golden brown on top.

Kabobs (Indian kebabs)

Ingredients:

  • 250g lamb mince
  • 4 spring onions, very finely chopped
  • 1 clove garlic and a small piece of ginger, grated
  • 1 tsp garam masala
  • 1 green chilli, finely chopped
  • 1/2 tsp ground coriander
  • 1/4 tsp each of ground cumin, chilli powder, ground fenugreek and turmeric
  • 1 tsp salt
  • Pinch of black pepper
  • 1 tsp fresh mint, finely chopped (optional)
  • 1 tbsp fresh coriander, finely chopped

Method:

We make this Indian recipe a lot for tea – it’s really tasty.

Put all ingredients into a bowl and mix well using your hands to get a nice soft texture that holds together well .
Roll out into thin sausage shapes and thread onto metal or wooden skewers, squeezing with your hands to make sure they stick. You can chill them until ready to cook or cook them straight away.
Grill on a high heat (or barbecue) for about 10-15 mins, turning once until cooked through.

Indian Meatballs in Sauce

Ingredients:

  • Meatballs:
  • 250g lamb mince
  • 1 clove garlic, chopped
  • sml piece ginger, grated
  • 1/2 onion, very finely chopped
  • 1 green chilli
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • Fresh coriander
  • 1 oz grated cheddar
  • A good pinch of salt and pepper
  • Sauce:
  • 1 and a half onions, finely chopped
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tsp garam masala
  • 4 ripe tomatoes, chopped (can use tinned -1 x 400g tin)
  • Salt
  • 2 tbsp veg oil
  • 2 tsp black mustard seeds

Method:

This is one of our favourite Indian recipes – we love a good meatball.

Meatballs: mix all meatball ingredients together well. Shape into balls (walnut size) and chill until required.

Sauce: Fry the onion in half the oil until soft. Add cumin, coriander, turmeric, chilli powder and garam masala. Cook the spices out slightly then add tomatoes and salt to taste. Cook for 15-20mins then whizz in a blender and return to the pan.

Temper black mustard seeds: heat rest of oil in a small frying pan until really hot. Add mustard seeds and when they start to crackle pour them and the oil into the sauce.

Add the meatballs to the sauce and cook for 10-15 mins.

Greek Lamb with Puntaletti

Ingredients:

  • 650g boneless lamb, shoulder or leg, cubed
  • 2 large onions, thickly sliced
  • 2 tbsp lemon juice
  • 4-5 fresh oregano sprigs
  • Pinch of dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp tomato puree
  • 225g puntaletti (other small rice shaped pasta such as orzo or risoni)
  • Salt & pepper
  • Parmesan shavings and chopped parsley to serve

Method:

Preheat oven to 180C. Spread the lamb and onions in a small roasting tin. Sprinkle with the lemon juice, oregano, cumin, coriander, salt, pepper and drizzle with about 2 tbsp olive oil. Mix well with your hands. Roast uncovered for 1 hour.

Mix the tomato puree with 850ml boiling water. Pour over the lamb and cook for a further 30 mins. Sprinkle over the puntaletti, cover and cook for another 30 mins. Garnish with the parmesan and parsley.