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This is my go to recipe for cold winter nights, adjust this as you go along and this will be delicious!
For the Mince Mix
250g Lean Lamb Mince
100g Button Mushrooms
2 Small Red Onions
2 Large White Onions
1 Lamb Stock Cube
2 Tsp Lamb Gravy Granuales
Handful of Frozen Peas
For the Potato
4/6 Large White Potatoes (depends how thick you want it)
A small cup of milk
40g of Cheese
Salt and Pepper
Place the onions, mushrooms and some granulated garlic (about a tsp worth) into a hot oiled pan. Leave this to cook for a couple of minutes. During this time at your peeled and diced potatoes to a pan of cold water and put on the heat.
Add the mince breaking it up as you go, and once this is cooked add the lamb stock cube.
Add a 100ml of boiling water(does not need to be exact) and mix this in making sure all the flavours are pulled from the bottom of the pan. Leave this to reduce for around ten minutes and then add some garlic salt and the gravy granules. If the mix isn’t thick enough add some more gravy.
Add the mixed herbs.
Add your peas and salt and pepper appropriately, take off the heat and place into an ovenproof dish.
Drain your potatoes and add half the milk to the them, and a little butter and start to mash (this will make it easier to mash and the mash will be fluffier as a result). Once fluffy mix the rest of the milk and a little more butter in, with a little salt and pepper. Layer onto the mince and cover with the cheese.
Put this into the oven at Gas Mark 6/7 or 180 -200 degrees for around 30 minutes (depending how crispy you want it)
I have a Tagine that I love and like to use a lot when I have friends over for dinner as it is a great way to cook and it looks great when you take it from the oven and put it on the table and as an added bonus you can serve straight from the Tagine instead of having to use more dishes.
I tend to nearly always cook Moroccan lamb in the tagine as I love the flavours and it is the perfect dish for the tagine as it cooks the lamb perfectly. There are quite a lot of spices involved but it is very easy to make and once it is in the tagine you can just put it in the oven and forget about it for a few hours until it is ready.
Tinned chopped tomatoes
Place all the spices into a bowl and mix them together. I use 1 and a half tsp of each so it is easy to remember how much to use. Dice the lamb into quite large chunks and then use half the spice mix to rub over the lamb and leave to marinate for at least a couple of hours though overnight would be best.
Once the lamb has marinated in the spices for enough time fry it off in a little olive oil to brown it and put it in the tagine or an oven proof casserole dish along with the juices. Sautee some chopped onion with the rest of the spices that was left over along with the garlic until they are softened but not brown and add to the meat in the tagine or casserole dish.
Add the rest of the ingredients to the lamb and onion and mix together. Then just place the lid on the tagine and put it in the oven for about 3 hours by which time all the flavours will have melded together perfectly and the lamb will be succulent and tender.
Bit of a dull dish but as winter is coming it is one that i will be making quite a bit as it warms the stomachs and keep the chills at bay.... or that's what my grand ma used to tell me...
It does take about 15 – 20 minutes to prepare and a good hour on top of that to cook, plus an extra 10 minutes after cooking for the dish to stand.
First off, let's pre heat the oven to 180°C/350°F/ gas mark 4, which should take say ten minutes to warm up, so this is when the preparation should be done...
You may have some of the stuff in the cupboard but if not then pop off to Asda, (other supermarkets are available) and get everything on the list....
That list being.....
* 400g shredded cooked lamb, ( I tend to use what's left from a Sunday roast if we've cooked a full leg).
* 350g frozen mixed vegetable
* 60g pack of chicken soup mix,
* 500g potatoes, peeled and sliced
* 600ml of cold water
* 40g sunflower spread, melted
* pinch of salt,(to taste)
So, you're back from Asda and you've measure all the stuff out that you need, shredded the chicken and sliced the spuds.... now, let us begin.....
First off let's place the lamb, mixed vegetable and soup mix into a large pan, then pour the cold water over the lot, stirring well, but gently.
Bring it to the boil and then simmer for 10 minutes.
In another pan cook the sliced spuds in water, with the pinch of salt, simmer for about 5 minutes. You don't want them to go sloppy and fall apart so 5 minutes should do it.
Then drain the water.
Using a casserole dish, gentle put the lamb mixture into the bottom of it, then arrange the sliced spuds on the top of the lamb mixture, (This is why you can't have sloppy spuds, other wise this would be more a shepherds pie ..?)
Brush the top of the spuds with the oil, which will give it a lovely brown colouring when cooked.
Finally, bake in the pre-heated oven for around 1 hour or until potatoes are a golden brown colour.
When cooked take it out, using oven gloves of course, and allow to stand for about ten minutes before serving.
This dish has everything you need in a meal, meat, veg and potatoes, so you don't need to serve it with anything, although, if you are really hungry, you could have a dollop of mashed potatoes on the side.
I am not a lover of lamb because I think it is a very fatty meat but I like to cook things like lamb burgers and these koftas using minced lamb instead of a joint of meat. My sister gave me this recipe many years ago and I have cooked them alot, I like making them because I can adjust how spicy they are so I can make them in 2 bowls easily by splitting the meat mixture and then I can make one lot less spicy for the children and add more spices for me and my husband.
These are very easy to make and you do not need to buy very much because most of the ingredients are things that alot of people have in their kitchen.
WHAT YOU NEED TO MAKE THE LAMB KOFTAS
500g minced lamb
2 tsp ground coriander
1 tsp ground cumin
2 crushed up garlic cloves
2 tbsp fresh mint that has been chopped up fine
A small amount of oil
TO MAKE THEM THIS IS WHAT YOU NEED TO DO
Put the minced lamb into a big bowl and mix up up with your hands to squash the threads of mince a little bit. Add all of the other ingredients and mix very well with your hands to make sure that all the spices have been spread around the meat, this takes quite a long time to do it properly but you should take your time so that the flavour of the koftas is all identical and none have more of one spice than the others.
When it is mixed make 8 balls of the meat and flatten them slightly so that they are rugby ball shaped but still with round edges.
When you have made the balls you should thread 2 each onto 4 metal kebab skewers. You can cook these in a frying pan, under the grill or on the BBQ and I have cooked them all these ways and they all work very good. I think they taste best when they have been cooked on a BBQ because the flavours are better and I do not like the way they smoke when cooked in a frying pan also because you do not use enough oil to stop the smoke and they are dry fried with just a little bit of oil brushed over the meat.
5 Dooyoo Stars.
This summer, when I was in Cyprus, I found myself eating in a traditional tavern. We order 'Shieftalies', a very delicious food. They are like small sausages but a whole different taste. I was excited about this new taste and I have done some research in order to learn how to make this food myself.
500gr pork mince
2-3 red onions cut in small cubes
1 large spoon salt and 1 pepper
2-3 bunches of parsley chopped
1 package of Lamp fat membrane
You take a large bowl and throw everything together except the lamp fat membrane. You mix the ingredients all together( with your hands). Then you unfold the lamp fat membrane. Take a small ball from your mixture and put it on the membrane. Then you roll the mince for at least 2 rolls and there you have your first shieftalia. Make sure you start from a corner, so you will not have to cut the membrane again and again. Repeat the same procedure until there is no mince left.
There is only one way to cook shieftalies. You have to use a grill. Shieftalies must not be too close to the fire though, because the fat starts to melt very fast. The cooking takes 15 minutes and you have to make sure to turn them for a better result. When they are ready just add some more salt and taste it. I prefer, instead of adding more salt, to add some lemon juice but this is not the original recipe.
This is my first recipe here and I hope some of you find it interesting and try it. You will not regret it.
I admit I don't often buy lamb, it's not that I don't like it, I love lamb. I just don't like the smell of it.
Anyway this is a version of a rogan josh I picked up a few years ago. One of my friends cooked it when I was round at her house for the evening hence I can't say where she got the recipe from. I have adjusted it slightly to my own taste and added a few other spices but things like the amount of chilli powder can be changed to suit your own tastes. I tend to like mine with a fair bit of heat. Whilst my friend added quite a bit of salt to her's I have left this out here as I don't personally like food to be too salty and the stock especially if you use a stock cube has more than enough salt in it.
For this I tend to use lamb shanks and cook them on the bone as I find this adds extra flavour to the dish. Ideally this should be cooked slowly so you can set it going and then as long as you keep checking it now and then you can get on with other things. When cooked this can be served with rice or equally a salad.
In the past I have cooked the lamb in this way then finished them off on the bbq for a couple of min and served them with the sauce. Although with the weather so far this summer I'm not holding out much hope of getting this done this year.
This is enough to serve 4 people
Although I have said about 1 lb for each lamb shank don't forget you have the bone here as well so it isn't 1 lb of meat. You could ask for them to be boned that way you are not paying for the bit you won't eat.
2 tbs plain flour
1 tbsp chilli powder (adjust to taste)
1/2 tbs paprika (I find the smoky kind works best but sweet will do)
1 tsp ground coriander
1 tsp cumin
1 tsp fresh grated root ginger or 1/2 tsp ground ginger
pinch of fresh grated nutmeg
4 lamb shanks about 1lb (aprox 450g) each
2x2 tbs vegetable oil
1 large onion thinly sliced / finely chopped
1/2 pint (300ml) plain greek style yoghurt
3/4 pint (450 ml) hot lamb or veg stock
4 cracked cardamom pods
4 small tomatoes each cut into 4 wedges
How to make it (oven 180 deg C, 350 deg F, Gas 4)
mix together the flour and the spices except the cardamom and dust the lamb shanks with this mixture. Keep any excess flour mixture back for later
in a large frying pan heat the first 2 tbsp of oil over a high hear and cook the lamb for around 10 min turning the meat over a few times until well browned then transfer the meat to a large plate and set aside.
in a deep saucepan add the second 2 tbsp of oil and over a medium high heat add the onion to the pan and cook until golden brown. Add any reserved flour and cook for another minute stirring constantly. Stir in the yoghurt and the stock.
Now add the lamb to the saucepan and add the cardamom pods and bring to the boil. Cover the pan tightly with foil and over a medium heat cook for 1 and a half hours. After this time add the tomato wedges and then recover and cook for another 30-40 min. serve hot.
You can also cook this in a slow cooker. Here add the tomatoes with the lamb and cardamom cover and cook on low for about 7 hours.
The longer this cooks the more tender the meat becomes but you will have to keep an eye on it as you may need to add some water or preferably stock to prevent it from drying out.
For a bit of a twist on this try adding about half a cinnamon stick and 4 cloves to the oil as you are frying the onion. The cinnamon can be left in as the dish is cooking but will need to be removed as you dish up. I would advise removing the cloves before you cover it for its 1 and a half hour simmer as the taste of the cloves can overpower everything else if they are left in too long.
This dish does work well with mutton as well. Mutton is fairly cheap as few people want to buy it as it can be tough. However, mutton is ideal for slow cooking and will become much more tender during the cooking of this dish.
The tase for me is one of the depth of the spices and the chilli gives it that kick without setting fire to your mouth. The lamb is tender enough to just fall off the bone and the taste of the lamb is not overpowered by the spices. As it is a rogan josh there is also the taste of the tomato. This could be made stronger by the addition of about half a tablespoon of tomato puree but this is not really needed.
Although I wouldn't always eat a lot of red meat in my diet, I do like the distinctive taste of lamb, and would very often select a dish with lamb from a menu when out.
My husband is a huge lamb fan and so when we got married, he would regularly dropped hints for me to cook lamb for our evening meal as opposed to chicken etc. Now, none of my own family eat lamb, so I had never cooked it myself before, or watched my mother whilst I was at home.
Thankfully, a friend gave me this recipe for irish stew with lamb. Now, I have made irish stew plenty of times with beef, but exchanging beef for lamb was something new to try, and this is now a regular feature on the weekly menu!
These ingredients make enough for 4 people.
450g thinly sliced potatoes
600g lean stewing lamb cut into small chunks
3 oninos, thinly sliced
900ml lamb stock
1. Heat some oil in a large saucepan and brown the sliced potatoes.
2. Remove the potatoes and reserve.
3. Layer the cut lamb, onion and potato in a saucepan, seasoning each layer with salt and pepper (I often omit the salt)
4. Pour the stock over the stew and bring slowly to the boil.
5. Reduce the heat to very low.
6. Cover with a lid and simmer gently for 2 hours or until meat if cooked through and tender.
7. Garnish teh stew with parsley.
I usually serve this with some vegetables.
This is a really tasty, and very simple irish stew, that will fill you up, and stop after tea snacking. I love the fact that you can leave it to simmer for a couple of hours, and go and do other things without having to watch or stir it continually.
If you are looking to try a new lamb dish, then give this a go!
Ive just checked out the weather forcast for the Bank Holiday Weekend.
Im pleasantly suprised, 17c and sunny intervals ... Practically summer!
Inevitably the BBQ will take an airing and Im sitting writing my shopping list !
I dont often eat lamb but love it on the BBQ with that slight charcaol taste!
Thick slice of leg of lamb, approx 2lb in weight, cubed
8 rashers streaky bacon
3 tbsp olive oil
1 tbsp lemon juice
salt and pepper
1 clove garlic, skinned and crushed
4-6 small tomatoes halved
8-12 button mushrooms
few bayleaves, optional
2-3 small onions quartered
8 skewers (if using the wooden type then soak before use)
1. Marinade your cubed lamb pieces for a minimum of 2 hours ( preferably overnight if you can be that organised) in the olive oil, lemon juice, seasoning and crushed garlic. Just toss it all together and refrigerate.
2. Thread skewers alternately with lamb cubes, halved tomatoes, onion, bacon and whole button mushrooms, Add a bayleaf here and there near the meat if you like your herbs and garnishes.
4. Brush writh melted butter and cook on the BBQ for 10 minutes, turning the kebabs regularly, until the meat is tender. You do not want to be cooking these in a flame just a low heat really.
I like to serve them with a pitta bread that ive warmed on the BBQ and some lemon rice salad or lemon couscous on the side.
As always before a BBQ, spend hours planning, shopping and preparing then let the man in your life stand by the BBQ for an hour with the obligatory silly apron on, lager in one hand and tool in the other and let them take all the glory!!
My children like this recipe as they get to "make their own". I like the flavours! The meat is mildly spicy - you can increase or decrease the amount of spices to suit your taste. I made it too hot once so we put banana slices in too ...
The salad, pita, and meat mixture gives a variety of textures in your mouth at once, which I like. My daughter wouldn't eat lettuce or grated carrot on its own but she'll have them like this.
--- Ingredients ---
4 tsp cumin
4 tsp dried coriander
1 pinch of nutmeg
4 tsp ginger
2 cloves garlic
Half an onion
a little olive oil
500g lamb mince
pack of 6 pita breads
couple of carrots
a jar of mint raita, or some houmous, or even mayonaise
--- Method ---
Mix 4 teaspoons of dried cumin, 4 teaspoons of dried coriander, a pinch of nutmeg and 4 teaspoons of dried ginger.
Peel and chop 2 cloves of garlic. Peel and dice the onion.
Fry the garlic and onion in the olive oil.
Add 500g lamb mince.
Add the spices.
Mix, and fry till it is cooked.
Meanwhile shred the lettuce.
Peel and grate the carrot.
Dice the cucumber.
Put the mince in one bowl, the lettuce in another, the carrot in another, the cucumber in another, the pita breads on a plate.
Then everyone can sit at the table and stuff their own pita breads with meat, salad, and houmous/raita.
Biriyani is a dish that comprises of Meat and Rice , layered and cooked together with some spices..It is derived from the Persian word 'Birian' which means roasting before cooking.
This very tasty dish has its origins in Arabia or Persia.The story goes that the nomads and the tribals carried some dried meat and rice with them during their travels, and they layerd the rice and the meat and added some dry herbs and nuts and let it simmer on a wood fire for sometime and then buried it under the sand for a few hours, after which the dish was ready.It was a fairly simple form of preparing biriyani those days, making use of nature and her resources.
Biriyani has taken many different forms since then, and gone on to become a gourmet dish, that has been evolved and finetuned to such an extent , that now one comes across at least 50 varieties of biriyanis.I may be wrong there, as the number may be greater.
Biriyani has Rice and Meat as its basic ingredients.The rest of the ingredients , the spices that go into it vary.
Hyderabad in India is known as the Biriyani capital of the world.There are mind boggling varities of Biriyanis prepared here at different restaurants.Some of those recipes are closely guarded by restaurants and families , as they have been handed down through several generations.The Mughals brought Biriyani with them when they invaded India. it is one of the many influences that came to india with the Mughals and became extremely popular here and further evolved.It also took on some local flavors to suit the spice loving Indians...
A good Biriyani consists of perfectly cooked meat and the right blend of herbs and spices, cooked together with the rice.The Rice and Meat is never mixed while cooking.They are both cooked seperately.The final stage of the preparation consists of layering the two alternatively and generally cooked either in an oven or on traditional wood fire,using gentle heat.One is careful not to mix the Biriyani even while serving.
Here I am going to share my recipe which I have tried to simplify to my own practical needs. Iremeber the good old times during my childhood when the preparation for Biriyani began early in the morning in my Ancestoral house, with the men folk chasing the Chicks ( for Chicken Biriyani) or the livestocks or Mutton Biriyani and the dish was prepared on coal fire .Whereas now things are simplified, I go to the supermarket for the Meat and the other ingredients and I use the rice cooker to make the Biriyani and, find it tastes no different from what the other more complicated forms of Biriyani's tasted.
Basmati Rice 3 and a 1/2 cups washed and soaked in water for 2 hours
Meat or chicken 500 gms, cut into medium sized pieces
Onions 4-5 sliced
Tomatoes 2 large sliced
Yogurt 1 cup
Ginger and garlic paste 1 tb sp
Gharam masala powder 2 tb sp
Red chilly powder 1 tsp
Turmeric powder a pinch
salt to taste
Ghee 1 cup
Clove, cinnamon,nutmeg and cardomoms
For the Green Masala paste:-
Mint leaves a bunch
Coriander leaves a bunch
Green chillies 4-5 or more if needed
A small piece of ginger and 5-6 garlic flakes
Grind the above into a fine paste
A few strands of Safforn soaked in a quarter cup of milk
Method of Preparation :-
Drain the rice. In a large frying pan or wok heat 4 tablespoonfuls of Ghee and fry the rice till slightly crisp, add the cloves , cinnamon, crushed whole cardamoms, nutmeg gratings and transfer the rice to a rice cooker and add 5 cups of water and enough salt . Leave it to cook.
Slice 3 onions into fine long pieces, and fry with some ghee till very crisp and brown and keep aside.
Marinate the meat with the gharam masala, turmeric powder, chilly powder and yogurt and the ginger garlic paste. Pressure cook with green chillies, coriander leaves and the tomatoes.
In a frying fan heat some ghee and fry the rest of the onions ,add the ground green masala paste , and mix well. Let it simmer for a couple of minutes after which transfer the contents from the cooker. Let the meat mixture simmer for a couple minutes or until the gravy becomes thick and well blended.
For layering :-
Now we need to assemble the various ingredients together. In the Rice cooker spread a little ghee and a layer of Rice, and pour a liitle of the saffron milk on top of the rice, then a layer of the meat curry, and finally sprinkle some fried onions. Repeat this process , finally sprinkle onions on the top and cook for 5-6 minutes, and the Briyani should be ready by then..
It is generally served with Raita prepared with Raw onions, Tomatoes, Cucumber and Yogurt ,mixed with some chopped fresh Coriander leaves and Green Chillies.
This is a super easy Shepherds Pie recipe for the whole family.
455g Lamb mince
1 chopped red onion
115g Carrots diced
2 tbsp plain flour
1 Stock cube
675g Peeled potatoes
4 tbsp Creme Fraiche
Salt and pepper.
1. brown the mince, onion and the carrots in frying pan for around 10 minutes, Stir the mince constantly until it is cooked.
2. Drain of any excess fat, stir in the flour, tomato ketchup and brown sauce.
3. Put the stock cube in 150ml of water until it completely dissolves, once it has done, add it to the pan.
4. Cover the pan and simmer for around 20 minutes. Add more water to the pan if it looks like it is getting a bit dry.
5. While ths is cooking, cut the potatoes into even pieces and boil them for around 15 mins, or until you can easily push a knife through them.
6. Mash the potatoes with butter and Creme Fraiche. Season with salt and pepper.
7. Heat up the oven to 190?C, 375?F or Gas 5.
8. Season the mince put into an oven-proof dish.
9. Top the mince with the mash potato, and bake for 20 - 25 minutes. Serve as soon as it is out of the oven.
Preparation time: 20 mins
Cooking time: 40 mins
Moroccan Lamb is a fabulous dish which doesn't take a great deal of time to prepare and you can cook it several ways.
I first encountered it when visiting a friend, he had made the dish with a shop bought sauce, though I didn't know at the time and I set out to find a recipe and make it myself, so wonderful was the dish.
After a few years of perfecting my own version, here goes:
You will need;
2 stock cubes, I like vegetable, you can choose for variety.
A handful of dried and chopped dates
A handful of dried a chopped apricots
2-4 pegs of garlic, depending how much you like, minced
Diced lamb in portions to suit you, chicken and turkey also work well
1 large or 2 small onions, diced
1 red and 1 green pepper, deseeded and diced
Salt and pepper to your own taste
Fry off the meat with a tiny bit of oil or flash fry with water in a very hot pan and throw in the onions until the meat is sealed. You only need the outside edge to be cooked to keep some shape.
Add your stock cubes to around a half pint of water, you might need more, it depends how many you're cooking for. It will reduce and you can add fluids later if you need to thin or spin out the sauce.
Stick it in a pan to simmer and add the dates, apricots, garlic and peppers and leave it to bubble just a little.
Once the stock is fully simmering and the meat is seared, add the meat to the stock pan and continue to simmer and allow to reduce to a sauce the consistancy of ketchup, keep adding water if it reduces too far for your liking.
Cook until the meat is cooked through and tender, serve with rice or couscous.
OR, the lazy way.....
Make the stock and allow it to cool, add all the other ingredients and allow to marinade in the fridge overnight or through the day.
Cook in a casserole dish or in a pan until meat is cooked through, serve with rice or couscous.
My husband and I got married in Paphos in 2007; it was here that I first tried moussaka. I absolutely loved it so was determined to try and cook it at home for us. I cooked it for my husband on Valentines Day and it was absolutely gorgeous, I will definitely be making it again. One point I will make that my recipe does not include potatoes as a lot of the Greek recipes do, but to be honest I prefer it without potatoes.
2 Medium onions, finely chopped
4 crushed garlic cloves
150-175ml olive oil
1kg lean lambs mince
100ml red wine
2tbsp tomato puree
Can chopped tomatoes
2tbsp chopped, fresh oregano
3 large aubergines
75g plain flour
50g fresh, grated parmesan
Pinch of nutmeg
2 medium eggs, beaten.
How to make:
- Cook the onions and garlic in 2 tbsp of olive oil and brown, add the mince and cook for 4 minutes. If there a lot of fat comes out of your mince then sieve the ingredients to separate the mince and then return it to the frying pan. Add the red wine, tomato puree, tomatoes, cinnamon and oregano and simmer for 30-40 mins, stirring occasionally.
- Slice the aubergines and brush with a fine layer of olive oil on each side. You must then lightly fry the aubergines on each side until browned. As there are quite a few you will have to do this in batches and place on a plate once fried.
- You then need to lay some of the aubergines over the bottom of a shallow, oven proof dish and season well. Then remove the cinnamon stick from the mince mixture and spoon half of the sauce over the aubergines. The lay another layer of aubergines over the top of the mixture and then spoon the remaining sauce over the top of these.
- Preheat the oven to 200c/fan 180c/gas mark 6. You then need to make your sauce. Melt the butter in a non stick pan, add the flour and cook for one minute. Lower the heat and gradually beat in the egg until thickened slightly. It is very important that you do this very slowly; otherwise your mixture will become lumpy. Then simmer gently for 10 minutes. Stir in the cheese and nutmeg and season. Cool slightly and then beat in the eggs.
- Pour this sauce over the lamb and bake for 30-40 minutes.
The sauce thickens right up and becomes almost fluffy, which combined with the mince makes a delightful moussaka!!
I cooked this for my darling boyfriend on valentines day, they do say a way to a mans heart is through is stomach and this dish is certainly one which helps to pave the way. I cooked the shanks in the slow cooker, but they can be cooked in a casserole dish in the oven on low for about 3 ½ hours.
2 lamb shanks
1 tin chopped tomatoes
1 tbs coriander seeds
1 tbs cumin seeds
1 tsp spicy paprika
1 tsp cinnamon
6 gloves garlic
1 inch piece of ginger (grated)
1 tbs olive oil
2 tbs tomato puree
Vegetable side dish
1 red pepper
1 green pepper
1 red onion
4 baby aubergines
Handful of button mushrooms
2tbs olive oil
1tbs ground coriander
1tbs ground cumin
1tbs garlic powder
1tsp spicy paprika
Serve with cous cous, rice and/or pitta bread
1. Dry fry the coriander and cumin seeds for about 2 minutes and crush with a mortar and pestle.
2. Brown the lamb shanks in the tablespoon of oil a large frying pan for about 5 minutes to seal the meat, place in the slow cooker.
3. Mix together the chopped tomatoes, crushed coriander and cumin seeds, paprika, cinnamon, ginger and garlic and cover the shanks. (They should only be about a third covered). Cook in the slow cooker for 6 to 8 hours.
4. Mix together in a large bowl the 2tbs olive oil, 1tbs ground coriander, 1tbs ground cumin, 1tbs garlic powder, 1tsp spicy paprika and 1tsp cinnamon to create a marinade for the vegetables.
5. Roughly chop the vegetables and coat with the marinade, leave to stand for 20 - 30 minutes to absorb the flavours.
6. Place the vegetables in a large roasting dish and bake in the oven for 30 minutes or until tender.
7. Cook the rice or the cous cous according to the manufacturer's instructions, and then mix with the roasted vegetables.
8. To serve place a portion of cous cous/rice on the plate and top with a lamb shank. The thicken the tomato sauce mix in 2 tables spoons of tomato puree and spoon over the shank. Can also be served with pitta bread if you don't fancy rice or cous cous
This meal, although takes a little effort, is truly delicious. The meat literally falls off the bone of the shank and the Moroccan inspired flavourings give you a warm satisfied feeling.
This is a recipe for a sauce that accompanies both lamb and duck incredibly well.
Ingredients - serves 2
1 x onion - diced
200 ml good beef stock
50ml good balsamic vinegar
2 large tbsp's Redcurrant Jelly
1. Saute the onion until soft, in a small amount of olive oil
2. Add the stock and bring to the boil.
3. Once it is bubbling add the balsamic vinegar and again bring to the boil
4. Then add the Redcurrant Jelly and stir until this is dissolved
5. Reduce the heat and leave to reduce and thicken up - to tell when it is done dip a metal spoon into the mix - if the sauce leaves a nice coating on the spoon when you remove it - it is ready.
6. Season to taste before serving
To serve I spoon it all over the meat, lamb and duck I have it with but I reckon it would be good with Venison as well, then I tuck in.