Lamb

Slow Cooker Lamb and Potato Curry

SLOW COOKER LAMB AND POTATO CURRY

With kids back to school and lots of after school activities going on, a good one pot wonder that can be made ahead is golden! This a super tasty and mild curry!

800g Lean Lamb, fat removed and cubed
Coconut Oil
2 Onions, peeled and cut into wedges
2-3 Garlic Cloves, sliced
3 Celery Sticks, sliced
5cm Root Ginger, peeled and grated
2 Green Chillies, deseeded and finely chopped
4 Curry Leaves
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Turmeric
1 tbsp Tomato Purée
150 ml Water
200ml Coconut Milk
225g Tomatoes, chopped
500g New Potatoes, scrubbed and cut into small chunks
2 Carrots, peeled and sliced

In a frying pan, heat the oil, add the onions, garlic and celery and fry gently for 5 mins or until softened.

Add the ginger, chillies and curry leaves, cook for a further 3 mins stirring constantly.

Add the lamb, ensure it is well coated in the spices and lightly browned.

Stir in the tomato purée, water, coconut milk and tomatoes and stir well.

Add the potatoes and carrots, stir well.

At this point you could let it cool and put it in the fridge until ready for the slow cooker. I made it to this point the night before then put it in the slow cooker the next morning for dinner that evening.

When ready put in the slow cooker on low for 6-8 hours.

If you have no slow cooker, never fear, just use a large casserole, bring to the boil then transfer to the oven heated to 150c and cook for 3-4 hours or until tender.

Serve with Indian Breads for a lush hassle free midweek dinner.

SPICED LAMB KEBABS

SHISH KEBABS

A barbecue is no excuse to be boring!! Introducing some super tasty barbecue treats makes it more exciting.
Prep these kebabs ahead and keep in the fridge until you are ready to cook! Don’t forget to soak some wooden skewers ahead of time for an hour (you can keep pre-soaked skewers in the freezer!)
Serves 6
500g Minced Lamb

2 tbsp Fresh Coriander, finely chopped

1 Large Onion, finely chopped

3 Garlic Cloves Crushed

2 Green Chilli’s de-seeded and chopped

1 tsp Cumin Powder

1/2 tsp Coriander Powder

1/2 tsp Ground Black Pepper

1/2 tsp Turmeric

1/2 tsp Garamond Masala

2 tsp Grated Ginger

1 tsp Salt

Juice of 1/2 Lemon

1/2 tbsp Oil

Mix together two teaspoons of lemon with the lamb mince.
In a food processor blend together the oil, garlic, ginger, chilli’s, pepper corns, cumin, coriander powder, lemon juice, turmeric and salt until it forms a paste.
Stir the paste and coriander together with the mince until it is thoroughly combined.
Make the meat into sausage shapes and thread the skewer through the middle.
Brush with oil and cook for 4-5 mins each side or until cooked through.
Serve with Greek yoghurt with some mint leaves stirred through. Lush!!

Gigot à la Cuillère

If you have ever been a bit disappointed by a leg of lamb….be it too fatty or too tough. This is the one for you, succulent and soft as butter…. I promise you will never cook lamb the way you used to ever again!!

Don’t be put off by the seven hours cooking it is dead easy!!

Gigot a la Cuillère….

Ingredients:

Servings:
6-8
1 (3 kg) leg of lamb
4 onions, peeled and sliced
8 -12 garlic cloves, peeled and left whole
4 large carrots, peeled and quartered lengthways
300 ml white wine
300 ml stock
2 tablespoons armagnac or 2 tablespoons madeira wine
salt and pepper
3 sprigs fresh thyme

Preheat the oven to 120 degrees C or 248 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste.

Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven). If the lamb sticks add a little oil to the casserole. Drain away any fat that has gathered in the bottom of the pan.

Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil.

Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife.

The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter.

Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb – a la Cuillère as the French call it. It is deeeelish!!