Calcutta/Kolkata Mutton Chaap

Calcutta/Kolkata Mutton Chaap -

A highly fragrant dish in a nutty sauce or a clingy gravy, slow cooked, slightly charred if you prefer and braised till you get that color – chaap or mutton ribs are every meat lover’s dream. You can replace the mutton with any red meat of your choice.

Ingredients:

8 Rib chops (mutton – lamb or goat. I have used goat here)

Marinade:
3 tbsp : Raw Papaya (grated)
½ cup : Yogurt
1 tbsp : Ginger – garlic paste
1 tsp : Garam masala (check the note)
1 tsp : Red chilli

Curry / sauce / gravy:
1 : Red onion (sliced)
1 tbsp : Minced ginger and garlic
3-4 : Green chillies
1 tsp : Garam masala
1 tsp : Cumin powder
1 tsp : Red chilli powder
¼ tsp : Turmeric powder
2 tbsp : Chickpea flour
2 tbsp : Almond paste
2 tbsp : Melon seed (charmagaz) paste
2-3 tbsp : Ghee
Few threads of Saffron soaked in warm water
Salt to taste
Sugar to taste
One or two Bay Leaf
Few drops of kewra water (Screw-pine essence)
Few drops of Rose water

Method:

Preparing the meat :

Wash and cut the ribs into half. With a meat tenderizer, beat the meat to make it more tender. But do not over do it. If you do not have the meat mallet then you can use the back of your steel spoon too. But this step is important and this ensures the even cooking of meat and it will be able to absorb all the flavors and spices.

Marinating:

Mix the marinade in a bowl, apply the marinade generously over the ribs and refrigerate it for at least 3-4 hours. I wrap it with a cling film and refrigerate overnight.
Bring the ribs / chaap to room temperature and sprinkle some salt over it. You will find that the ribs absorb all the marinades.

Cooking:

In a flat fry pan, add one teaspoon of ghee and heat it. Fry the sliced onions till it becomes translucent, also add the green chillies, minced ginger and garlic. Do not brown it. Cool it and make a paste in the mixer.
In the same pan, add another tablespoon of ghee, warm it and slowly add the rib chops along with the marinade (which clinges to the rib chops )
Braise (bhuno) it on high flame for 5 minutes.
Add the Onion, ginger-garlic paste now and keep braising it on medium flame. Add the chickpea flour too.
Next add the spices (garam masala and make a paste of turmeric powder, cumin powder and red chilli powder) and keep braising on medium flame.
Sprinkle salt over it and few dashes of sugar. It will add nice caramel color to the meat. By this time meat should leave enough fat. If it is not, then add few drops of ghee.
Once you are satisfied with the color of the meat and braising (bhuno) is done, check the seasonings and add the almond and melon seed paste.
Mix it well. Stir in the saffron water, bay leaves, Kewra water, rose water, cover the pan tightly and simmer the chaap on low heat till done.
Once it is cooked, remove the bay leafs and close the lid for sometime before serving.
Serve the mutton chaap with rumali roti or naan or tandoori roti or saffron rice or with mughlai biryani.

Notes:

Garam masala – few shah mirch (white pepper) + ¼ tsp shah jeera (caraway seed) + few black pepper + 1 mace (jayitri) + ½ tsp coarsely pounded nutmeg (jayphal) + one black cardamom + one inch cinnamon sticks + one star anise (phool chakra).

Ginger Curry Pork

Ginger Curry Pork-

This Pork Recipe is easy to prepare and best goes with Plain steamed rice. You can use any kind of red meat apart from Pork.

Ingredients:

8 ounces boneless center cut pork chop
0.13 teaspoon black pepper
1 dash salt
1 tablespoon vegetable oil
0.50 teaspoon lime rind
1 tablespoon fresh lime juice
1.50 teaspoons fresh ginger
0.50 cup  onions
0.50 teaspoon red curry paste
1 cup  reduced-sodium fat-free chicken broth
2 tablespoons dried apricot
1 teaspoon honey
1 garlic cloves
1.50 cups  cooked basmati rice
2 tablespoons spring onion

Method:

Sprinkle pork with pepper and salt.
Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned.
Remove pork from pan.
Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently.
Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done.
Remove pork from pan.
Serve the pork with steamed rice and top each serving with 1 tablespoon of green onions.

Pork Vindaloo

Pork Vindaloo -

Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese. Though some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. Anyway lets get down to the Pork Vindaloo Recipe.

***The Vindaloo recipe is almost common for all the red meat. I mean the recipe for Pork Vindaloo, Mutton Vindaloo, Lamb Vindaloo and Beef Vindaloo will be the same. Just use the red meat of your own choice.

Ingredients:

1 kg Pork (Mutton/Lamb/Beef)
5 tablespoons oil
1 inch ginger
8 garlic clove
2 medium onion
1 to taste salt
1 teaspoon cumin seeds
2 teaspoons mustard
1 teaspoon turmeric powder
2 red chillies
4 cardamom pod
2 inches cinnamon stick
0.50 cup  vinegar

Method:

Wash the meat in the. weak vinegar solution. You will need at least 2-3 cups of solution ( 1 part vinegar and 3 parts water combined).
Grind all spices in vinegar for the marinade.
Marinate the meat in spice solution and salt. Leave overnight.
Heat oil, add sliced onions, ginger and garlic and saute till onions are soft and translucent.
Then add meat and marinade and cook on a slow fire in a tightly covered vessel till meat is tender.
Serve hot with rice or roti.

Samosas

Samosas -

These stuffed savoury pastries are a traditional Indian favourite. Lamb and spices are cooked together to create a mouthwatering filling for the easy to make pastry. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Ingredients:

250g plain flour
1/2 teaspoon salt
30g butter
4 tablespoons water
1L oil for deep frying
30g butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chillies, chopped
1 tablespoon fresh root ginger, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
350g minced lamb
1 teaspoon salt
2 teaspoons garam masala
1 1/2 tablespoons fresh lemon juice

Method:

In a medium bowl, mix flour, salt and butter until the mixture resembles fine breadcrumbs. Pour in water, using more (up to approximately 60ml) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
Heat oil in a large, deep frying pan to 190 degrees C.
Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chillies and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chilli powder, lamb and salt. Cook until the lamb is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
Divide dough into 15 equal portions. Roll portions into balls, then flatten into 10cm circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb mixture. Dampen top and bottom edges of cones, and pinch to seal.
Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on kitchen roll. Serve warm.

Spicy Indian Seekh Kebabs

Spicy Indian Seekh Kebabs -

This recipe hails from North India. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.

Ingredients:

250g (9 oz) minced lamb or chicken
200g (7 oz) channa dhal
4 green chillies
handful chopped fresh coriander
handful chopped fresh mint
1 teaspoon turmeric
1 teaspoon chilli powder
1 dessertspoon cumin
1 teaspoon allspice
250ml (9 fl oz) water
50g (2 oz) fresh breadcrumbs
1 egg
1 dessertspoon salt
skewers
vegetable oil for frying (optional)

Method:

Add the meat, dhal, chillies, herbs, spices and water to a pressure cooker and cook according to manufacturer's instructions. Once pressure has been released, open the cooker and allow the mixture to cool slightly.
Once cooled, process the mixture along with the breadcrumbs, egg and salt.
Take handfuls of the mixture and wrap around each skewer, forming the shape of a sausage.
Shallow fry the kebabs in a large frying pan over medium high heat. Alternatively, brown the kebabs under the grill, turning once to brown on both sides.

Garlic Lamb Chops

Garlic Lamb Chops -

Quick and easy to cook, lamb chops mixed in with a range of flavours & garlicky undertones.

Ingredients:

1 kg lamb chops
15 garlic pods
5 green chilies
Salt
1 tsp black pepper
3 tsp vinegar essence
1 Tbsp butter
2 Tbsp olive oil

Method:

Make a paste of garlic, green chilies and salt.
Add the paste to lamb chops, vinegar essence, black pepper powder and gently massage flavors in the lamb chops.
Then heat up a pan and drizzle it with olive oil.
Sear the chops till they cook properly. (Approx. 7-8 minutes)
Add butter, mid-way through searing the chops till they are subtly blackened.

Moroccan Lamb Tagine

Moroccan Lamb Tagine -

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Ingredients:

 3 tablespoons olive oil, divided
 2 pounds lamb meat, cut into 1 1/2 inch cubes
 2 teaspoons paprika
 1/4 teaspoon ground turmeric
 1/2 teaspoon ground cumin
 1/4 teaspoon cayenne pepper
 1 teaspoon ground cinnamon
 1/4 teaspoon ground cloves
 1/2 teaspoon ground cardamom
 1 teaspoon kosher salt
 1/2 teaspoon ground ginger
 1 pinch saffron
 3/4 teaspoon garlic powder
 3/4 teaspoon ground coriander
 2 medium onions, cut into 1-inch cubes
 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
 3 cloves garlic, minced
 1 tablespoon freshly grated ginger
 1 lemon, zested
 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
 1 tablespoon sun-dried tomato paste
 1 tablespoon honey
 1 tablespoon cornstarch (optional)
 1 tablespoon water (optional)

Directions:

Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Lamb, apricot and shallot tagine

Lamb, apricot and shallot tagine -

Adapted from the Moroccan roast lamb fish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistible fruity sauce.

Ingredients:

1 large leg of lamb, bone in (about 2 kg)
600 gm shallots, halved if particularly large
400 gm small apricots, halved and stoned
85 gm whole skinless almonds
2 preserved lemons, flesh discarded, peel and pith finely chopped
1 tbsp ras el hanout
1 tbsp clear honey
150 ml hot chicken stock
small pack coriander, leaves picked
couscous and natural yogurt, to serve
For the marinade:
4 tbsp olive oil
4 garlic cloves, crushed
1 tbsp ground cumin
2 tbsp clear honey
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp coriander seeds
pinch of saffron strands

Method:

Slash the lamb leg all over and put in a big food bag, or in a large casserole dish. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.
Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.

Moroccan meatball tagine with lemon & olives

Moroccan meatball tagine with lemon & olives -

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Ingredients:

3 onions, peeled
500g minced lamb
zest and juice 1 unwaxed lemon, quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch cayenne pepper
small bunch flat-leaf parsley, chopped
2 tbsp olive oil
thumb-sized piece ginger, peeled and grated
1 red chilli, deseeded and finely chopped
pinch saffron strands
250ml lamb stock
1 tbsp tomato purée
100g pitted black kalamata olives
small bunch coriander, chopped
couscous or fresh crusty bread, to serve

Method:

Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

Moroccan Lamb Kabobs

Moroccan Lamb Kabobs -

A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pita bread with mixed greens (try using some strongly flavored ones) and fresh herbs. Drizzle with a lemon and herb yogurt sauce or a tzatziki sauce.

Ingredients:

 2 pounds ground lamb
 1 cup raisins
 5 ounces goat cheese
 1/3 cup mayonnaise
 1 red onion, finely chopped
 2 cloves garlic, finely chopped
 2 tablespoons chopped fresh cilantro
 3/4 tablespoon ground cayenne pepper
 1/2 teaspoon ground cumin
 1/2 teaspoon ground coriander
 salt to taste
 coarsely ground black pepper to taste

Directions:

Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.

Moroccan honey lamb ribs

Moroccan honey lamb ribs -

Sticky finger-licking sweetness that are worth getting messy for! Marinade the night before for a deeper flavor.

INGREDIENTS:

1 kg lamb belly or ribs
170 g honey
175 ml olive oil
50 g brown sugar

Moroccan spice mix:
1 tsp cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp cayenne pepper

METHOD:

Combine honey and oil and set aside in a bowl. Add brown sugar to spice mix and combine with honey and oil.
Place ribs into large high-sided dish (remember you’re going to need to get your hands dirty!) and pour marinade over the top. Massage marinade into ribs liberally until all the ribs are well coated. This can be done 24hrs in advance if you wish.
Place a large pan or put your BBQ on high and let the ribs sizzle away for approximately 15 minutes. The ribs will blacken but don't worry this is just the sugars burning and this really is the best bit.
Tip the ribs straight into a large bowl and enjoy.

Moroccan Lamb stew with Pumpkin and Preserved Lemon

Moroccan Lamb stew with Pumpkin and Preserved Lemon -

Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in this satisfying dish.

INGREDIENTS:

450 g lean leg of lamb
1½ tsp ground black pepper
1 tsp olive oil
1 large white onion, chopped
4 cloves garlic, crushed
4 tomatoes, skinned and chopped
1 tbsp harissa, or hot pepper paste
400 g can chickpeas, drained and rinsed
350 g peeled pumpkin, cut into 2.5 cm cubes
1 preserved lemons, finely diced
2 tbsp chopped mint
1 tbsp chopped coriander

METHOD:

Coat the lamb in the black pepper. Heat the oil in a large non-stick saucepan, add the meat and brown on all sides.
Add the onion and garlic and cook until the onion is soft and is slightly browned, adding a splash of water if necessary to prevent sticking.
Add the tomatoes, harissa and 425 ml water. Bring to a simmer, cover and cook over a medium heat for 1¼-1½ hours, topping up with water as necessary, until the lamb is almost tender.
Add the chickpeas and pumpkin and cook for a further 15 minutes or until the pumpkin is tender. Add the preserved lemon, mint and coriander and serve.

Moroccan-Style Lamb Shanks with Apricots

Moroccan-Style Lamb Shanks with Apricots -

This is a gorgeous, easy and pretty quick version of lamb tagine.

Ingredients:

 2 tablespoons extra-virgin olive oil
 1 teaspoon cumin seeds
 1 onion, thinly sliced
 4 cloves garlic, crushed
 1 sweet potato, peeled and diced
 2 (1 pound) lamb shanks
 1 (14.4 ounce) can chopped canned tomatoes
 1 1/4 cups chopped dried apricots
 1 1/2 teaspoons harissa
 salt and pepper to taste
 2 tablespoons slivered almonds
 1 cup quick-cooking couscous
 2 tablespoons extra-virgin olive oil

Directions:

Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

Sweet spiced lamb shanks with quince

Sweet spiced lamb shanks with quince -

A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads.

Ingredients:

1 tbsp olive oil
4 lamb shanks
large knob of butter
2 large onions, halved then cut into wedges
4 garlic cloves, crushed
4 strips zest from 1 unwaxed lemon, plus the juice
2 tsp ground cinnamon
2 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
good pinch of saffron strands (optional)
1 heaped tbsp tomato purée
1 tbsp clear honey
400ml good lamb or beef stock
2 quinces, peeled, quartered and cored

Method:

Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they’re turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.

Aromatic lamb with dates

Aromatic lamb with dates -

A warming one-pot with a Moroccan feel, perfect served with couscous.

Ingredients:

1 tbsp olive oil
1 onion, finely chopped
500g diced boneless lean lamb, preferably from the leg
300g sweet potatoes, cut into small chunks
2 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato purée
50g pitted dates
2 tbsp coriander, roughly chopped

Method:

Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.
Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

Tip:
Lamb leg doesn't need to be cooked for as long as some other cuts, such as shoulder or neck, so be careful with timings.

Moroccan kofte with spicy tomato sauce

Moroccan kofte with spicy tomato sauce -

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free.

Ingredients:

500g pack minced lamb
1 small red onion, finely chopped
1 tsp ground coriander
1 tbsp chopped mint
For the sauce
1 tbsp olive oil
1 garlic clove, finely chopped
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
200g tub Greek yogurt
2 tbsp toasted pine nuts

Method:

Soak eight wooden skewers in water for 20 minutes, to stop them burning.
Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous.

Tip:
Seven-minute couscous:
Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.
Get ahead:
The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry -

A quick, exotic one-pan dish.

Ingredients:

1 bunch chard
1oz olive oil
600g diced shoulder of lamb
1 onion, sliced
2 garlic cloves, sliced
1 tsp each ground turmeric, cumin seeds, coriander seeds
pinch chilli flakes
400ml stock, lamb or chicken
handful raisins
handful toasted pine nuts

Method:

Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Tip:
Stir-frying chard:
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

Green Curry Lamb Balls

Green Curry Lamb Balls -

Lamb meatballs in a green curry coconut milk sauce. Serve over rice. Very simple to make.

Ingredients:

 1/2 pound ground lamb
 1/2 cup bread crumbs
 steak seasoning to taste
 1 (10 ounce) can coconut milk
 1 1/2 tablespoons green curry paste

Directions:

In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.

Turkish Meatballs (Kofta)

Turkish Meatballs (Kofta) -

These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.

Ingredients:

1 cup fine fresh breadcrumb
1 lb lean ground lamb
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon allspice
1 teaspoon dried mint
2 cloves garlic
2 tablespoons parsley
1 egg
1 tablespoon olive oil

Directions:

Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
Whizz until finely crumbed.
Add the ground lamb and the egg, and process until blended.
Add the spices, garlic and parsley.
Process the meat well to achieve a fine texture.
Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
You may cook them at once, or refrigerate the mixture for several hours.
(If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
The meatballs should be stirred several times, the patties turned once.
Remove them with a slotted spoon to drain.
Serve the meatballs hot or at room temperature as an appetizer.
Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

PERSIAN SPICED PULLED LAMB

PERSIAN SPICED PULLED LAMB -

INGREDIENTS:

1 lamb shoulder, about 2kg

For the marinade:
1 large bunch coriander
1 large bunch mint
4 garlic cloves, peeled and grated
2 oranges, finely grated zest and juice
100 ml olive oil
1 tsp smoked sweet paprika
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
½ tsp ground black pepper
½ tsp ground cardamom seeds
½ tsp ground allspice

To serve:
200 g plain yogurt
mint leaves
Turkish flatbread or pitta bread

METHOD:

For the marinade: combine all the ingredients in a food processor and blend to a thick paste. Rub the marinade all over the lamb, place in a non-corrosive dish, cover and leave to marinate for up to 48 hours in the refrigerator.
Preheat the oven to 160C/140C fan/Gas 2½. Place the lamb in a roasting tin, add about 500ml of water and cover with foil. Bake for 4 hours, until the meat is very tender. Top the water up now and again as it evaporates to prevent burning, and remove the foil towards the end of the cooking time to colour the meat if necessary.
Leave the lamb to rest for 20 minutes, then pull the meat from the bones and serve in flatbreads with some yogurt and mint leaves.