Slow Roasted Pomegranate Molasses Lamb Shoulder

So, as is traditional for Easter Sunday I made myself roast lamb. A whole 2kg shoulder of lamb, just for me! Of course I didn't eat all of it in one go but I had a pretty good portion of this last Sunday, It's meant to be served with couscous and salad. I went for Red Leicester Potato Gratin and Veg. Yum!

Slow Roasted Pomegranate Molasses Lamb Shoulder (from The Times)

(Serves 4)

1 x 2kg lamb shoulder, bone in, trimmed of excess fat
6 cloves garlic, peeled and halved
1 heaped tbsp ras el hanout
2 heaped tbsp oregano
1 400g tin chopped tomatoes
375ml beef stock
2 generous tbsp pomegranate molasses, plus extra, to serve
salt and pepper

Preheat oven to 170C. Put the lamb, garlic, ras el hanout, oregano, tomato, stock, molasses, salt and pepper in a baking dish. Cover with foil and bake for 3 hours, turning the lamb halfway through. Uncover and cook, meaty side up, for a further 30 mins.

Remove the bone and transfer the lamb to a serving dish. Spoon over the pan juices and drizzle with molasses. Serve.

Lamb Souvlaki

I decided to make lamb kebabs for dinner. I had a Turkish takeaway a little while ago and I loved the lamb kebabs so decided to have a go at home. These were delicious. I served it with a Turkish aubergine and tomato salad, pickled veg and rice. 

Lamb Souvlaki (from My Greek Dish)
(Serves 4-5)

1kg lamb leg or shoulder, cut into chunks
5-6 tbsp olive oil
2 cloves of garlic, crushed
juice of 1 lemon
2 red onions, roughly chopped
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp smoked sweet paprika
1/2 tsp cumin
salt and pepper

Make the marinade for the lamb. Whisk the olive oil, garlic, lemon juice, herbs and spices and pepper together in a large bowl. Add the meat and the chopped onions and stir to coat. Cover the bowl with cling film, and leave to marinade for at least 4 hours or overnight in the fridge.

Thread the chunks of lamb onto skewers. Season with salt.

Heat a grill, barbecue or griddle pan and cook the lamb for about 10-15 mins, until cooked to your liking.

Minty Lamb Kebabs

I made these lovely lamb kebabs a couple of weeks ago. I haven't had a proper kebab in ages and these were really simple and oh so tasty. I definitely need to make more kebabs. I served it with brown rice and a carrot and radish salad. I also added some mushrooms to the kebabs but you could add whatever quick cooking veg you like, peppers would work well.

Minty Lamb Kebabs (from Good Food Magazine February 2007)

(Serves 2)

150ml pot natural yogurt
bunch mint, chopped
1 tsp ground cumin
300g diced lean lamb
1 small onion, cut into large chunks

Heat the grill to medium.

Mix the yogurt and mint together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.

Thread the lamb onto skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown.

Serve with the rest of the yoghurt drizzled over.

Harissa Lamb and Hummus Flatbread

I had a whole load of hummus leftover from New Year and I am trying to incorporate it into meals so that I don't waste any of it. This is a really simple but really tasty flatbread sandwich recipe. I used this yoghurt flatbread recipe to make the flatbreads.

Harissa Lamb and Hummus Flatbread (adapted from Good Food Magazine February 2011)
(Serves 4)

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbread
4 tbsp hummus
2 carrot, grated
4 radishes, grated
handful of parsley leaves, chopped

Preheat the grill to high.

Rub the lamb steaks with the harissa and season. Place onto a grill pan and grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

Meanwhile, warm the flatbreads in the microwave, then spread each with 1 tbsp hummus. Mix the carrot, radish and parsley. Scatter the carrot and radish on top of the hummus and then top with the lamb drizzle over any resting juices, roll up and eat.

Slow Cooked Lamb Shank Pasta with Pesto

I love a lamb shank. I love the flavour that comes from it and this pasta dish was so simple but really flavoursome. I love that I get the time to experiment and cook things that are more involved or take more time at the weekends and in the holidays. That for me is bliss.

Slow Cooked Lamb Shank Pasta with Pesto (from Donna Hay)
(Serves 4-6)

2 tablespoons olive oil
1.2kg lamb shanks
1 brown onion, chopped
2 cloves garlic, crushed
250ml dry white wine
2 x 400g cans cherry tomatoes
4 sprigs thyme
250ml water
375g dried lasagne sheets
125g buffalo mozzarella, torn
4 tbsp pesto

Heat the oil in a large saucepan over high heat. Add the lamb and cook for 1–2 mins each side or until browned. Remove from the pan and set aside.

Add the onion and garlic and cook for 1–2 mins or until softened. Add the wine, tomato, thyme and water and stir to combine. Add the lamb back to the pan and bring to the boil. Reduce the heat to low, cover and simmer for 2 hours or until the lamb is tender and falling off the bone.

Remove the lamb from the pan and shred the meat from the bones with a fork, discarding the bones.

Break the lasagne sheets into rough pieces and cook in a large saucepan of boiling water for 8–10 mins or until al dente. Drain and return to the pan. Add the shredded lamb and sauce and toss to combine.
Divide between plates and top with the buffalo mozzarella, spoon over the pesto to serve.

Spring Lamb and Flageolet Bean Salad

I made this beautiful salad for dinner a little while ago. It was fab and tasty although I like my lamb a little pinker than I cooked it!

Spring Lamb and Flageolet Bean Salad
(Serves 4)

2-3 lamb leg steaks
1 tbsp Dijon mustard
5 tbsp olive oil
1 tsp fresh parsley
2 garlic cloves
juice 1 lemon
400g can flageolet or cannellini beans, drained and rinsed
lettuce
250g cherry tomatoes, halved
salt and pepper

Rub the lamb with mustard an season with pepper. Put 1 tsp of oil into a frying pan and fry the lamb for 2-3 mins each side. Transfer the lamb to a warmed plate and put to one side to rest for 5 mins.

Make the dressing by putting the parsley, garlic, lemon juice and oil into a food processor and whiz for 10 secs.

Put the beans, lettuce and tomatoes into a bowl and combine with the dressing and season with slt and pepper.

Slice the lamb and place on top of the salad. Serve.

Lamb Steaks with Minty Yoghurt

I still dig out those WeightWatchers cookbooks every now and then as they have some really tasty recipes in them. This was no exception, I served it with a ton of green veg and a bulgar/quinoa mix.

Lamb Steaks with Minty Yoghurt (from WW Cooking for One)
(Serves 1)
(7 WW ProPoints per serving)

125g lamb leg steak, trimmed of fat
2 tsp ras el hanout
cooking spray
salt and pepper
a lemon wedge to serve

For the yoghurt sauce
50g 0% fat Greek yoghurt
1 tbsp mint, chopped
1 garlic clove, crushed

1 tomato, halved

Put the lamb on a chopping board and sprinkle over about 1 1/2 tsp of the ras el hanout. Season and rub the spices in well.

For the yoghurt sauce, mix together the yoghurt, mint and garlic. Cover and refrigerate until needed. Sprinkle the tomato halves with the remaining ras el hanout. Spray with cooking spray and set aside.

Heat a griddle pan over a high heat until smoking hot. Spray the lamb steak with cooking spray and add to the pan. Cook for 3-4 mins on each side for medium. Remove and let it rest for 5 mins.

Add the tomatoes to the pan cut side down and cook for 2-3 mins on each side, then transfer to a serving dish. Slice the lamb and serve with the tomatoes and minty yoghurt sauce.

Serve with 30g dried couscous for an extra 3 ProPoints.

Vietnamese Lamb Shank with Sweet Potatoes

I don't get to eat lamb shanks very often so the recipe has to be special. This seemed like a really lovely recipe but actually it was a bit disappointing. I had to use beef stock and it was a little bit too strong it overpowered the Vietnanese flavours. The meat however, was really lovely and tender it melted in the mouth. I served it with a lovely pickled mooli or carrot salad.

Vietnamese Lamb Shank with Sweet Potatoes (from Good Food Magazine December 2009)
(Serves 4)
 

2 tbsp groundnut oil

4 lamb shanks

2 onions, halved and cut into half moons

2 tbsp finely chopped fresh root ginger

3 garlic cloves, finely sliced

2 red chillies, both deseeded, one chopped and one thinly sliced

1 tbsp soft brown sugar, plus 1 tsp

3 star anise

2 lemongrass stalks, tough outer leaves removed, then bruised

1.2l lamb stock

1½ tbsp tomato purée

4 sweet potatoes, peeled and cut into big chunks

2 tbsp fish sauce

juice 2 limes

big handful mint leaves, torn

handful basil leaves

 

Heat oven to 160C. Heat 1 tbsp of oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.

Cover and cook in the oven for 1½ hours, then add the sweet potatoes and cook for 1 hour more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar, then scatter with the mint, basil and the sliced chilli to serve

Jamie's 15 Minute Meals: Lamb Lollipops with Curry Sauce and Rice andPeas

This was deceptively easy, the recipe looked very complicated but wasn't at all. I've find that a lot with these Jamie recipes, the ingredients list is very long but the recipe is really simple if needing quick work to get everything ready on time. This one was absolutely delicious and just the idea of lamb lollipops is so cool! I am still a bit dubious about adding uncooked lentils to the rice and then only cooking them for five mins but it doesn't seem to have done me any harm!

Lamb Lollipops with Curry Sauce and Rice and Peas

(from Jamie's 15 Minute Meals)

(Serves 4)

Rice and Peas
300g basmati rice
8 cloves
40g dried red split lentils
300g podded raw or garden peas

Lamb
8 large lamb cutlets on the bone, trimmed of fat
1 tbsp garam masala
olive oil
4 spring onions
1 fresh red chili
1 thumb-sized piece of ginger
4 jarred red peppers
1 heaped tsp runny honey
balsamic vinegar
3 sprigs of fresh coriander

Curry sauce
2 tbsp korma paste
1 400g tin of light coconut milk
1 lemon

Garnishes
2 uncooked poppadoms
fat-free natural yoghurt

Put 1 mug of rice and 2 mugs of boiling water into the medium pan with a pinch of salt and the cloves, then put the lid on, stirring occasionally. Rub the lamb with salt, pepper and the garam masala, bash and flatten them with your fist, then put into one of the hot frying pans with 1 tablespoon of oil, turning when gnarly and golden brown.

Put the korma paste and coconut milk into the other frying pan with the juice of 1/2 a lemon, stir together, bring to the boil and simmer for five minutes, then turn the heat off. Mix the lentils into the rice. Trim and slice the spring onions, chili, peeled ginger and peppers, then toss in with the lamb. Stir the peas into the rice and lentils.

Pour half the curry sauce into a bowl (pop the rest in the fridge to use another day). Break up the uncooked poppadoms and pop in the microwave (800W) for a minute or two to puff up. At the last minute, toss the lamb with the honey and a splash of balsamic. Serve the lamb scattered with coriander leaves and scrunched-up poppadoms, with the rice and peas, yoghurt and lemon wedges on the side.

Jamie's 15 Minute Meals: Lamb Kofta Curry with Fluffy Rice, Beans and Peas

This month, the Daring Cooks challenged us to think inside the box - the icebox, that is! Audax taught us some really cool tips and tricks for stocking our freezers with prepare-ahead meals that can keep our taste buds satisfied even during the busiest of times.

This is another one of Jamie's tasty 15 Minute Meals, still didn't take 15 minutes but it was very tasty. This really was worth making, I've definitely had a run of really good meals recently, it was a very decent curry. It was also suitable for freezing and therefore good for Daring Cooks this month! Curries freeze really well, I often make big batches of things and freeze things in portions for later use.

Lamb Kofta Curry with Fluffy Rice, Beans and Peas

(adapted from Jamie's 15 Minute Meals - Jamie Oliver)

(Serves 4)

1 250g ready cooked puy lentils

1 heaped tsp garam masala

400g lean lamb mince

1 tbsp oil

3 ripe tomatoes

1 thumb size piece of ginger, peeled

2 spring onions, trimmed

1 red chilli

1 bunch coriander

1 tsp tumeric

1 tsp runny honey

2 heaped tsp rogan josh curry paste

1 200ml can light coconut milk

4 tbsp fat free natural yoghurt

1 lemon

1 mug (300g) 10 min whole grain or basmati rice

5 cardomom pods

200g green beans

200g frozen peas

Put the lentils in a bowl with salt, pepper, garam masala and mince, the mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into a hot frying pan with 1 tbsp oil, turning when golden.

Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into a saucepan on a high heat and cover with a lid. Squash the tomatoes into a liquidiser, add the ginger, spring onions, half the chilli, coriander stalks, tumeric, honey, curry paste and coconut milk, the blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste.

Take the lid off the rice, add the peas and beans, mix it all up and give it just a few more minutes. Finely slice the remaining chilli and coriander leaves and scatter them over the curry, dollop with yoghurt then serve with lemon wedges and the rice, beans and peas.

Greek Lamb with Potatoes and Olives

This was something I made on the spur of the moment as I had all the ingredients in. It was really tasty but I would have preferred a bit more colour on the lamb. Also a little tip, make sure that there is no feta on top as it has a tendency to burn.

Greek Lamb with Potatoes and Olives
(from Good Food Magazine September 2010)
(Serves 4)

800g medium-size potatoes, skin on, thinly sliced

4 large tomatoes, thinly sliced

1 aubergine, thinly sliced

4 garlic cloves, chopped

3 tbsp oregano leaves, plus extra for sprinkling

85g pitted black olives, halved

5 tbsp olive oil, plus a drizzle

100g feta cheese, crumbled

4 lamb steaks

Heat the oven to 200C. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.

Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.

 

Bake for 50 mins or until the veg are tender. Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread

Spanish Meatballs

I made these delicious lamb meatballs for dinner a couple of weeks ago. They are really easy to make and fantastically tasty especially as it's a WeightWatchers recipe. I don't know what the points are as WeightWatchers seem to be releasing books with no points in which is completely daft. I borrowed the book from the library so there wasn't much point in ringing up for the points values. I do know that it's 295 calories per serving without the rice though, which doesn't help at all points wise but does give some idea.

Spanish Meatballs (from WeightWatchers Satisfying Suppers)
(Serves 4)

For the meatballs
400g mince lamb
1 onion, finely chopped or coarsely grated
3 cloves garlic, crushed
30g ground almonds
1 tsp paprika
1 tbsp ground cumin
1/4 tsp ground cinnamon
small bunch parsley, finely chopped
salt and pepper

For the sauce
1 tbsp fennel seeds
150ml apple juice
400g can chopped tomatoes
1 tbsp tomato puree

Put the first 9 ingredients into a bowl and mix well to combine, Using wet hands, take small handfuls of the mixture and roll into 20 walnut size balls.

Dry fry the fennel the fennel seeds for 2 mins in a large frying pan. Add the apple juice and boil for 2 mins, then add the tomato paste and tomato puree with 150ml of water. Season and then simmer gently for 10 mins.

Add the meatballs and make sure they are covered by the sauce. Cover and simmer for 20-30 mins. Turn them carefully once or twice and add more water if needed.

Serve over basmati rice.

Greek Meatballs

This was a really tasty and lovely sandwich. I'll post the recipe for the tzatziki tomorrow.

Greek Meatballs (from Closet Cooking)
(Serves 4)

1 tsp olive oil
1/2 onion, finely chopped
4 cloves garlic, minced
450g lean ground lamb
large handful breadcrumbs
63ml milk
zest 1 lemon
1 egg
1 tsp oregano
1 tbsp dill or mint, finely chopped
salt and pepper

Heat the oil in a pan, add the onions and fry until translucent. Add the garlic and remove from heat.

Put the remaining ingredients in a bowl, add the onion and garlic and mix well to combine. Divide the mixture into small pieces and roll into balls.

Heat a small amount of oil in a frying pan and brown the meatballs for about 8-10 mins.

Serve in a pitta bread or wrap with tomato, red onion and tzatziki.

Leftover Lamb and Hummus Wrap

This was the last of my leftover lamb. A really simple wrap but very tasty. You can't really go wrong with lamb and hummus!

Leftover Lamb and Hummus Wrap

(Serves 1)

oil

leftover lamb

1/2 pepper, sliced

1/4 onion, sliced

1/2 tsp cumin

1/2 tsp smoked paprika

1 wholemeal wrap

1 tbsp hummus

4 cherry tomatoes, sliced

Heat a little oil in a frying pan and add the lamb, onions and peppers. Sprinkle over the cumin and smoked paprika and cooking stirring until the onions are translucent and the pepper is starting to soften.

Meanwhile, Heat the wrap in the microwave for 15-20 secs until it softens. Spread over the hummus. Take the lamb and peppers of the heat and put on top of the hummus. Top with the cherry tomatoes, roll up and serve.

Leftover Lamb Moussaka

This is the first thing I made with the leftover lamb roast. I've never eaten moussaka before as I don't like mince, so after reading this recipe in The Guardian it seemed like the perfect opportunity to try it. I have to say it was delicious, the leftover lamb worked really well in this recipe and I like the easy bechamel sauce over the top.

Leftover Lamb Moussaka (from The Guardian)

(Serves 4) 

1 onion, finely chopped
1 tbsp olive oil
2 garlic cloves, crushed
400g leftover lamb
pinch ground cinnamon and paprika
200g tinned chopped tomatoes (about ½ tin)
250ml chicken stock
handful parsley and mint, chopped
1 aubergine
2 large tomatoes, sliced
2 eggs
200g Greek yoghurt
100ml milk
1 tbsp crumbled feta and grated parmesan
Olive oil, for grilling
Salt and black pepper

Cook the onion in 1 tbsp olive oil over a medium heat for 5 minutes without letting it brown. Add the garlic and cook for another minute.

Chop the lamb finely, either by hand or in a food processor, then add to the onion mix along with the spices. Season with salt and pepper.

Turn up the heat and add the tomatoes and the stock. Bring to a simmer and cook over a medium heat for 10 minutes.

While the lamb is bubbling away, turn the oven to 180C. Slice the aubergine into pieces about ½–1cm thick. Rub in a little olive oil and grill – either on a griddle pan or under a grill – for a few minutes either side, until browned and soft. If you do not have either, you can fry it in a little extra olive oil.

Take the lamb mix off the heat, stir in the herbs and pour into an ovenproof dish. Top with the slices of grilled aubergine, and sprinkle over some salt and pepper. Now top the dish with the tomato slices and a little more black pepper.

In a bowl, whisk together the eggs with the yoghurt and milk, adding the cheese and black pepper. Pour over the top and place in the oven for about 30 mins until the top is golden brown.

Jamie's Mothership Sunday Roast Lamb

I made my first roast lamb! I thought as it was Easter I'd have a go at roast lamb and as Jamie Oliver is usually pretty good at roasts I thought I'd try one of his recipes. It was really good, lovely and succulent. I served it with the savoy cabbage and bacon recipe from the book and then had mashed celeriac and Mediterranean roast veg, which were reduced in Sainsburys. I had lots of leftovers and I will share the recipes with you over the next few days. I also had pudding which comes tomorrow!

Jamie's Mothership Sunday Roast Lamb (from Saving with Jamie - Jamie Oliver)
(Serves 6)

1 bulb of garlic
1 bunch of fresh rosemary
olive oil
1 2.5 kg shoulder of lamb, bone in
3 onions
4 rashers smoked bacon
1 large Savoy cabbage
1 tbsp plain flour

Preheat the oven to 170°C.

In a pestle and mortar, bash 4 peeled garlic cloves, half the rosemary leaves and a pinch of salt and pepper into a paste, then muddle in a good lug of oil. Stab the lamb ten times, then stick your finger in each hole and massage the marinade in and all over.

Peel and quarter the onions and place in a snug-fitting roasting tray, with the lamb on top. Add 50ml of water, cover tightly with tin foil and cook for 3 hours. Remove the foil, pour away all the fat and add another 200ml of water to the tray. Cook for 1 hour more, or until the meat falls away from the bone, adding another good splash of water, if it starts to dry out.

Meanwhile, chop the bacon and cook in a large frying pan on a medium heat until golden. Trim, roughly slice and throw in the cabbage with a splash of water, cook for 10 to 15 minutes, or until softened, then season to perfection.

Remove the lamb from the oven, transfer to a plate and cover. Put the tray on a medium heat on the hob and stir in the flour, then pour in 600ml boiling water and any lamb resting juices. Stir well and simmer until you're happy with the consistency. Pour the gravy into a jug, or if you prefer it smooth, pour and push it through a sieve first. Serve.

Marinated Lamb Steaks with Barley Salad

This was a really delicious salad, with the lamb juicy and tender and the barley salad adding a bit of bite. A lovely summery dish and really worth a go.

Marinated Lamb Steaks with Barley Salad (adapted from Good Food Magazine June 2010)
(Serves 2)

2 tbsp olive oil

2 garlic cloves, finely chopped

pinch dried chilli flakes

small bunch mint, chopped

2 lean lamb leg steaks, trimmed of any fat

100g pearl barley

200g broad beans, fresh or frozen, podded

100g frozen peas

1 small red onion, finely chopped

zest and juice 1 lemon

lettuce leaves

 

Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.

Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins, adding the beans and peas for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.

 

Heat a griddle or frying pan and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the lettuce between 2 plates and top with the barley salad. Serve with the grilled lamb, drizzled with any pan juices.

Daring Cooks August 2013: Lamb Biriani

Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!

I love Indian food and was really excited about this challenge. I made this for my Mum when I went home for a week and instead of using the recipes in the post she found a recipe in her 1969 Cordon Bleu Cookery Course, well I had to try that! Despite some slightly dodgy spelling and the need for damp muslin (we used a damp tea towel instead), the dish was distinctly underwhelming! We did use much less chilli than was in the recipe, as both of us have difficulties with chilli, but I assume that that is where most of the heat comes from, as the dish was only really lightly spicy. It was an interesting experience, especially with the addition of potatoes which made the dish a bit carb heavy! But hey obviously this is 1960s Cordon Bleu's idea of Biriyani.

Lamb Biriani (from Cordon Bleu Cookery Course)
(Serves 6)

2lb leg of lamb
4 green chillies (seeded)
1 clove garlic (crushed with salt)
2-3 sprays coriander or mint, leaves
2 tsp cumin powder
1 tsp chilli powder
1 tsp garam masala
1 carton (5fl oz) plain yoghourt
4 medium-sized onions (thinly sliced)
5 1/2 oz butter
3/4 pint water
1 dsp salt
1lb potatoes (boiled and quartered)
pinch saffron
1/3 pint hot milk
1lb long grain Busmatti or Patna rice
1 1/2oz shredded almonds (unblanched)
2oz sultanas (washed)

Remove the meat from the bone and cut off some of the fat. Cut the meat into 2-inch squares. Chop chillies very finely, then mix with the garlic, coriander and spices and add the yoghourt. Add the diced meat to yoghourt mixture. Mix well and marinate for 1 hour.

Fry the onions in 4oz butter until brown. Remove from the pan, add the meat to the pan and fry for about 5 mins, turning well so that it does not stick to the pan. Add 3/4 pint water and 1 dessertspoon of salt, cover and cook gently.

When the meat is almost tender (about 45-50 mins), add the potatoes and more salt if necessary.

Leave the saffron to infuse in the hot milk for 10 mins. Boil the rice for 10 mins or until just barely cooked, then drain. When the meat is tender, remove it with its sauce, reduce if necessary, mix with half the onions and a quarter of the rice, moisten with 2-3 tbsp of the saffron milk. Lay this on the bottom of an ovenproof casserole together with the potatoes.

Cover the top with the remaining rice and sprinkle the rest of the saffron milk on top. Cover with a dampened muslin to keep rice moist. Put on a lid and continue cooking in the oven at 350F (180C) for 30 mins.

Meanwhile fry the almonds to a pale gold in the remaining butter, add the sultanas and fry them for a minute longer to plump them.

Serve the biryani with the rest of the onions sprinkled over it and the almonds and sultanas on top.

Lamb Steak Tacos

This is a delicious take on a steak taco, using beef instead of lamb. Its really flavourful and makes a very quick evening meal.

Lamb Steak Soft Tacos (adapted from For the Love of Cooking)
(Serves 2)

2 lamb leg steaks
salt and pepper
1 tsp garlic powder
1 tsp taco seasoning
2 flour tortillas
1 can refried beans
1 avocados, diced
lettuce, chopped finely
cheddar cheese, grated
1 tomato, diced
2 spring onions, diced
salsa
sour cream

Season both sides of the steak with salt, pepper, garlic powder and taco seasoning.

Heat a griddle pan that has been coated with cooking spray over medium high heat. Cook the lamb steaks for 3 minutes on each side or until the steak is done how you like it. Place the steaks onto a cutting board to rest for 5 minutes before slicing into chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot.

Heat the tortillas in the microwave for 20-30 seconds or until warm and pliable.

Spread the hot refried beans down the centre of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, salsa and green onions. Serve with salsa.

Hyderabadi Lamb Shank

I was a little disappointed with this recipe. It promised much, but didn't really deliver on flavour, it may possibly be a bit more flavourful cooked in stock rather than water. The meat was lovely and tender however; although I had to adjust the cooking time from 1 to 2 hours as my lamb shank was rather large and didn't look cooked enough after 1 hour. I served it with boiled rice and Indian spiced cabbage, fennel and green beans.

Hyderabadi Lamb Shank (from Great British Chefs)
(Serves 4)

4 tbsp vegetable oil

4 cinnamon sticks

4 cardamom pods

6 cloves

3 small onions, peeled and finely sliced

4 lamb shanks

1 1/2 tbsp of ginger paste

1 1/2 tbsp of garlic paste

1 tsp of ground turmeric

1 tsp of chilli powder

2 tsp of ground cumin

2 tbsp of ground coriander

4 tbsp of plain yoghurt

3 large ripe tomatoes

 

Heat the oil in a large saucepan. Add the cinnamon, cardamom, and cloves and sauté for half a minute. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown

 

Add the lamb shanks and cook over high heat for five minutes, stirring constantly

 

Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt. Sauté for a further five minutes. Add the yoghurt and sauté for a further 5 minutes over high heat

 

Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala

 

Add enough hot water to cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done, approximately 2 hours or until the meat just starts to come away from the bone

 

Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean pot

 

Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt

 

To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes.