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 amazing curry and you can beef or chicken instead of lamb for this lamb and spinach karahi Continue reading “Lamb and spinach karahi”
This is an excellent Spanish stew recipe, ideal for a Sunday dinner, try and get a single piece of lamb that you can dice yourself into nice big chunks, or ask the butcher to do it for you Continue reading “Spanish lamb stew”
This is a great pasta dish, I would never of thought of having lamb and pasta together but it works perfectly and the peppers add a nice sweet flavour Continue reading “Lamb and sweet pepper sauce”
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.
Cut the meat into chunks and lightly coat in the flour. Heat about 2 tbsp olive oil in a large casserole pan and fry the meat in batches until it is browned.
Remove from pan with a slotted spoon and set aside. Add onions to the pan and fry for a few minutes before adding the garlic. Return the meat to the pan and add the wine. Cook until wine has all but evaporated.
Add tomatoes, tomato puree, bay leaves, cloves, cinnamon and oregano. Add half a tin of water. Mix well, bring to the boil and simmer gently for 2-3 hours. Check seasoning and add parsley before serving.
If making your own pastry, make it now using the recipe above and allow to rest in the fridge for 30 minutes before using.
To make the filling, heat the olive oil in a large pan, add the onion and cook until soft but not coloured. Add the garlic and cook for a few more minutes. Remove from the pan with a slotted spoon and set aside.
Add the lamb mince to the pan and brown over a high heat. Return the onion and garlic to the pan along with the cinnamon, cayenne, cumin and ginger. Add the red wine and allow to bubble and slightly reduce for a few minutes. Then add the chopped tomatoes, tomato puree and enough stock just to cover the mince. Add the carrots and season. Bring to the boil, cover and reduce the heat right down. Simmer for about 40 minutes until the lamb is tender and the sauce has thickened and reduced – it shouldn’t be too wet, simmer for some of the time with the lid off if it is.
Remove from the heat, add the pine nuts, sultanas and mint and leave to cool. (To speed up the cooling process, tip the lamb out onto a baking tray and spread out).
To make the pies, grease your pie tins with butter – we used a 6 hole muffin tin. Roll out the pastry fairly thinly and cut 6 circles big enough to fit in the tins with a slight overlap. Keep the leftover pastry in the fridge until needed for the lids. Line the tins with the pastry and chill for 15 minutes.
Heat your oven to 180C. Fill the pies with the cooled lamb mince mixture. Cut out 6 lids. Brush water round the edges of the pies and seal the lids. Using a skewer or knife, make a steam hole in the top. Brush the pies with beaten egg or milk and bake for about 25-30 minutes until golden brown. Rest the pies for 5 minutes before serving.
- 500g lamb shoulder, cut into large cubes,
- 200g blanched almonds,
- 2 tsp poppy seeds,
- 1 tbsp tamarind paste,
- 2 tbsp groundnut oil,
- 3 cloves,
- 1 cinnamon stick,
- 3 cardamom pods,
- 8 curry leaves,
- 1 large onion, chopped,
- 2 tsp ginger-garlic paste(see Cook’s tip),
- 2 medium tomatoes, chopped,
- half tsp turmeric,
- 3 tsp ground coriander,
- 2 tsp red chilli powder,
- 1 tsp salt
- To garnish (optional)
- 20 almond slivers, toasted,
- a few sprigs of fresh coriander,
Dissolve the tamarind paste in 4 tbsp hot water for 20 minutes. Soak the almonds in enough warm water to just cover for 10 minutes. Drain the almonds and then blend to a paste with the poppy seeds and tamarind water using a small food processor.
Heat the oil in a large pan, add the cloves, cinnamon stick, cardamom pods and curry leaves and fry until the spices start to crackle. Add the onions and fry until soft and slightly caramelised. Spend a bit of time doing this as it gives the finished dish a much better flavour. Add the ginger-garlic paste and fry, stirring, for a few minutes to mellow the flavours.
Add the tomatoes and cook for about 10 minutes. Stir in the other spices and fry them off to release their flavours. If the mixture becomes a little dry you can add a splash of water.
Add the lamb and fry to seal on all sides. Add the salt and 200ml water. Cook on a low heat for 50-60 minutes. Stir in the almond/tamarind paste and cook for a further 15-20 minutes or until the lamb is tender. You can add a little water if the sauce gets too thick during cooking.
As with most curries, this dish tastes better if made a day in advance and also freezes well.
- olive oil
- 200g lamb mince
- 1 carrot, cut into small dice
- 2 cloves garlic, chopped
- about a tsp of finely chopped fresh rosemary
- 100ml white wine
- 4-6 cherry tomatoes, halved
- salt and pepper
- 200g tagliatelle
- parmesan to serve
Heat the olive oil in a casserole pan and brown the mince, breaking up any lumps. Add the carrot, garlic and rosemary and continue frying for a few minutes over a medium heat, stirring all the time.
Turn up the heat and add the wine. Allow to bubble for a few minutes before adding the tomatoes and seasoning. Stir well, cover and reduce heat. Leave to simmer for about half and hour. Remove the lid and simmer for a further 5 minutes or so to reduce the liquid – it shouldn’t be too wet.
While the sauce is simmering, cook the tagliatelle in plenty salted water until al dente. Drain well and add to the lamb sauce. Mix through and serve straight away with grated parmesan.
- 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
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.