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Posts Tagged ‘Lamb’

Poona Lamb Shank

Marinade:
  • 1 tsp crushed dried chilli flakes
  • 1 tbsp garlic & ginger paste
  • ½ tsp turmeric
  • 2 tbsp yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp oil
Mix all ingredients above & smear over 2 lamb shanks, cover & refrigerate for at least 2 hours, but 6-8 hours would be better. When your ready to cook, carry on below.
  • 2 medium onions, chopped
  • 3 tbsp oil
  • 1 tbsp garlic & ginger paste
  • 2 dried red chillies
  • 4 cloves
  • ½ tsp cinnamon
  • 4 green cardamom pods
  • 1 black cardamom pod
  • 1 tbsp coriander seeds
  • 1 tsp poppy seeds
  • ½ tsp turmeric
  • 1 tbsp tomato purée
  • 150ml water
Method:
  • Put the oven on to gas mark 4 or 160C
  • Heat the oil in a heavy based Casserole pan, add the onion, garlic & ginger & fry for 3-4 mins
  • In a pestle & mortar, grind the dried chillies, cloves,cardamoms,coriander & poppy seeds, add to the pan along with the turmeric & stir for a minute.
  • Add the lamb shanks with all the marinade to the pan & sauté to seal on each side for a minute or two.
  • Now add the tomato purée & 150ml of water, stir & bring to a boil
  • Cover with a lid and transfer the pan to the oven & cook for 1 hour until the meat is tender.
  • Remove the meat from the pan & keep warm whilst you whiz the sauce in a blender & then pass it through a sieve to achieve a smooth gravy.
Serve the lamb shanks with the sauce poured over & with rice or bread. Enjoy!
Serves 2-4

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Lamb Jalfrezi

  • 2 tbsp Oil
  • 1 Onion, Grated
  • 2 Garlic Cloves, Chopped
  • 500g Diced Lamb
  • 3 tsp Turmeric
  • 1 tsp Chili powder
  • 1 tsp salt
  • 400g Can of Chopped Tomatoes
  • 2 tsp Butter
  • 2 Fresh Chillies, Sliced (Green & Red)
  • 3 tsp Cumin
  • 3 tsp Coriander
  • 2 tbsp Fresh Ginger, Grated
  • 2 tbsp Fresh Coriander, Chopped

Method:
  • Heat the oil in a large deep pan or Wok over medium high heat. Add the onions and garlic and cook for about 3-4 minutes.
  • Add the Lamb, Turmeric, Chili powder and Salt. Fry gently, scraping the bottom of the pan frequently and turning the Lamb until it brown in colour.
  • Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes allow to thicken slightly.
  • Add the Butter, Cumin,Coriander, Ginger and Fresh Chillies and simmer for another 5-6 minutes, now add the fresh coriander & simmer for 2 minutes more then serve with rice or Naan bread. Enjoy!
Serves 4

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  • 6 lamb chops
  • 1 tsp cumin seeds
  • 2 green cardamom pods
  • 1 tsp black mustard seeds
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 2 fat cloves of garlic, sliced
  • 2″ Piece of fresh ginger, minced
  • 2 medium green chillies, chopped finely
  • Zest of a half a lemon
  • 1 tbsp tomato puree

Method:
In a pan, dry fry the cumin, cardamom pods and the black mustard seeds until fragrant. Take care not to burn. Add them to a mixing bowl. Add the rest of the ingredients apart from the lamb chops and mix well. Smear over the chops and refridgerate, marinating for 48 hours (Yes…2 Days!). This will spice the lamb perfect & it should fall from the bone, even though cooked meduim rare.

Bring to room temperature before cooking. Scrape off as much marinade as possible & BBQ for 2 minutes each side for medium rare, and leave to rest somewhere warm for 10 – 15 minutes. Sprinkle with chopped coriander and a squeeze of lemon juice.

Served this as a starter, snack or with with rice & a cucumber raita with Parathas.

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Lamb Kofta Curry

  • 1 lb minced lamb
  • 3 cloves garlic, crushed
  • 1tsp cumin
  • ½tsp coriander
  • Salt
  • 3tbsp Oil
  • 4 cloves
  • 8 black peppercorns
  • 3 inch cinnamon stick
  • 2 bay leaves
  • 1 Black cardamom pod (Crushed)
  • 1 medium onion, finely chopped
  • 2 fresh tomatoes, quatered
  • 2 tablespoon plain yogurt, whisked
  • ½ tsp chili powder
  • 300ml water
  • ½tsp garam masala
  • 1tbsp chopped green coriander

Method:

  • Add ½ tsp of Salt, cumin, coriander, salt and garlic to the minced lamb and mix well.
  • Divide the mixture into 12 portions and roll each one into a ball.
  • Heat the ghee in a deep saucepan or Wok over a medium heat.
  • Stir in the cloves, Peppercorns, cinnamon, bay leaves & cardamom pod, stir once or twice and then add the onion, fry the onion until it is slightly golden.
  • Throw in the tomatoes, yogurt and chili powder.
  • Stir a few times and then add the water and any additional salt if required and bring to a boil.
  • Drop the mince balls into the saucepan& part cover the pan, bring to another boil and then let it simmer for 20 minutes.

Serve, topped with garam masala and fresh coriander with your favourite rice & naan bread. Enjoy!

Serves 4

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Lamb and Spinach Karahi

 

  • 4 tbsp Oil or Ghee
  • 3 tablespoons Fresh Coriander (chopped)
  • 4-6 Garlic Cloves
  • 1 tbsp Tumeric
  • 1 tbsp Chili Powder
  • 200g Bag of Spinach
  • 1 tablespoon Ground Cumin
  • 4 medium sized Green Chillies (stalks removed)
  • 1 tablespoon Paprika
  • 1 tsp Garam Masala
  • 4 medium Onions Chopped
  • 1 Can Chopped Tomatoes
  • 50g Fresh Ginger, peeled and chopped
  • ½ tablespoon Salt
  • 800g Boneless leg or shoulder of Lamb (1½ in) cubes
  • 1 tablespoon Ground Coriander
  • 120ml water

Method:

  • Heat the Oil in a large pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
  • Put the tomatoes, water, ginger and garlic into a blender and whizz until a paste. Remove the fried onions & add them to the paste and whizz again until smooth.
  • Return the paste to the oil in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 45 minutes or until the lamb is tender, adding a little water now and then if the sauce starts to stick.
  • Meanwhile, put ½ of the spinach leaves into a large dry pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
  • When the lamb is cooked, stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes then add as the green chili puree. Simmer for 2 minutes more.
  • Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table. Serve with Pilau riceEnjoy!

Serves 4

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