This is an amazing curry and you can beef or chicken (used in the photo) instead of lamb for this lamb and spinach karahi. Heat the oil in a karahi (or wok), add onions and cook gently for 20-30 mins until soft and light brown. Put tomatoes, water, ginger and garlic into a whizzer and whizz until smooth. Remove the fried onions with a slotted spoon, add them to paste and whizz again. Continue reading Lamb and spinach karahi
A twist on the Mexican classic – chilli con carne goes Moroccan! I love lamb mince and this is an easy, good value recipe for chilli Marrakech that really packs a flavour punch. It also freezes well if you want to make a bigger batch. Continue reading Chilli Marrakech
This is an excellent Spanish stew recipe,ideally for a Sunday dinner, first add a good slug of olive oil to a hot pan and add the onions and chopped pepper, frying over a medium heat for around five mins.
Add the garlic and fry for a further minute before adding the diced lamb to the pan. Brown the meat on all sides over a high heat before adding the wine and allowing to reduce by about half.
Add the everything else to the pan except the parsley and bring up to a simmer. Cover and cook until the lamb is very tender – probably one to one and half hours. Check for seasoning and serve with rice or potatoes with vegetables of your choice.
When checking the lamb, add a little water or stock if there is not enough liquid.
Cook the lamb into 1 cm cubes before frying on a high heat in olive oil for 10 mins with some salt and pepper, stirring often, until browned on all sides. Sprinkle in garlic and fry for a further minute or two before adding the bay leaves, then pour in wine and let it bubble until reduced slightly.
Next add tomatoes and peppers, stir well. Check the seasoning, cover and simmer over low heat for 45-55 mins or until lamb is very tender. Stir occasionally and moisten with water if sauce becomes too dry. Remove bay leaves before serving with short pasta and parmesan cheese.
This is an excellent lamb dish, lamb works well with chorizo and the smoked paprika adds another dimension.
First cut the lamb into large cubes and coat in flour with salt and pepper, simply place it in a freezer bag and move it about.
Put a large pan onto a high heat and add a good glug of olive oil, when hot add the lamb, shaking off excess flour.
You want to get the meat nice and brown on all sides so so it four or five bits at a time and then remove with a slotted spoon and set aside for now.
When the lamb is done turn the heat down to low and add the onions and fry for about five minutes.
Add the garlic and carrot and fry for another five minutes then put the heat right up and return the lamb to the pan along with chorizo.
When the pan is up to heat add the port and let it reduce by half, the sauce should be quite thick already.
Add the lamb stock, bay leaf and smoked paprika.
Put in an oven at 160 and cook for an hour, when ready check for seasoning and serve with rice or potatoes with vegetables
If you are looking for ideas for Spanish style food Rick Stein has this excellent book
Heat a casserole pan until really hot and add about a tbsp of oil. Fry the lamb until browned all over. Make sure and get some good colour on the meat at this stage as it will enhance the flavour of the finished dish. Remove the lamb from the pan with a slotted spoon and set aside.
Reduce the heat and add the knob of butter to the pan. Fry the onion, celery and carrot for a few minutes, scraping any bits of lamb from the bottom of the pan.. Cover and leave to ‘sweat’ for 10 minutes, stirring occasionally.
Add the garlic and rosemary and return the browned meat to the pan. Sprinkle over the flour and stir everything together. Turn the heat up and add the wine. Stir and allow to bubble over a fairly high heat for 5 minutes or so, until the wine has reduced slightly. Add the stock and season. Bring to the boil, cover, reduce heat and leave to simmer gently for 1 and a half hours, checking and stirring occasionally.
Serve with Special Potatoes and lots of lovely vegetables.
This Indian recipe is one of our favourites – try it to see why.
Heat some groundnut oil in a casserole pan and add the meat and half of the garam masala. Fry until well browned. Remove from the pan using a slotted spoon and set aside.
Add the onions to the pan and fry until golden brown. Return the meat to the pan, reduce the heat and leave to simmer, stirring occasionally.
In a separate bowl, mix the yogurt and tomato puree, ginger, garlic, salt, cayenne, ground coriander, nutmeg and the rest of the garam masala. Pour this mixture over the meat and stir fry, mixing the spices well into the meat.
Add enough water to cover, then add the fennel, paprika and bay leaves. Stir well, bring to the boil, cover and simmer for 1-1 1/2 hrs until tender.
Half an hour before it is ready, add the green chilli.
Garnish with the chopped coriander.
This Tikka recipe can be made with lamb or chicken, this version is for lamb. Cut lamb into 4cm cubes. Put in a bowl and add cumin, turmeric, salt, yogurt, onion, ginger and garlic. Mix well. Cover and leave in the fridge for 4-6 hours to marinate.
Drain lamb from marinade and thread onto 8 short skewers, pressing cubes together closely.
Heat grill. Cook for 15-20 mins, basting kebabs with any remaining marinade, turning occasionally until well browned and done to taste. Sprinkle with garam masala and serve at once.
In a heavy-bottomed casserole dish with a lid, fry the onion, garlic and ginger in the groundnut oil until soft and slightly coloured.
Add the lamb mince and brown. Next, add the rice and spices with a pinch of salt and stir well. Pour in the stock and coconut milk. Bring to the boil, cover and simmer gently for about 10-15 minutes or until the liquid has been mostly absorbed. Add the peas and cook for a further 2 minutes. Check the seasoning, squeeze over the lemon or lime and garnish with the coriander.
This is a really great Malaysian spiced lamb curry, beautifully spiced with a creamy coconut sauce and a fresh zing from the mint. Apologies for the slightly blurry picture…must have been the wine!
Split the cardamom pods and extract the seeds. Roughly crush the seeds with the cumin seeds and chilli flakes using a pestle and mortar, then mix in the coriander and paprika.
Roughly chop two of the onions and whizz in a blender with the garlic and ginger to form a paste. Add the spices and mix well. Slice the remaining onion and fry in the oil in a large pan for about 5 minutes until soft and lightly coloured. Add the spice paste and cook gently, stirring, for 5 minutes until darkened slightly.
Add the lamb to the pan and stir well to coat in the spices. Pour in enough water to just cover the meat (about 350ml) and plenty salt and pepper. Next, add the cinnamon stick and star anise. Cover and simmer slowly for 1 and a half to 2 hours until the lamb is really tender.
For the last half hour, add the coconut milk and allow to simmer with the lid off to thicken slightly. Taste to check the seasoning, adding more salt if necessary.
When ready to serve, add the mint and mix through. Serve with basmati rice and a squeeze of lime.