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Mutton Spied Curry

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I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!

Serves 2

500g Diced Mutton

1 onion – chopped

50g Yellow Split peas

350ml water

1 tsp Turmeric

1 tbsp Oil

1 tsp ginger

1 tsp garlic

1 Green Chilli – finely chopped

1 can chopped tomatoes 400g

1 tsp Red Chilli Powder

1 tsp Coriander

1 tsp Gram Masala

1 tsp Cumin

1 tsp Curry Powder

Handful of Kalette Leaves or Spinach

 

  1. Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
  2. Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
  3. In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
  4. Then add in the mutton to the pan and brown all over.
  5. Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
  6. A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!

I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.

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ALL · lamb · Meat Dishes · One Pot Wonders

Lamb and Bean Stew

lamb stewresized_1 ingredients lambresized_1

Serves 2/4

1 tsp olive oil

350g lean lamb cubed

6-8 shallots

1 garlic clove or tsp dried garlic

1 tbsp plain flour

400ml lamb stock, made with concentrate

200g chopped tomatoes

1 bouquet garni

1 x 400g flageolet beans, drained

300g or handful green beans

200g or handful of cherry tomatoes

salt and pepper

 

1, Heat oil in pan, add the lamb and fry for 3-4 mins until browned all over, set aside.

2. Add the onions and garlic and fry until drowned slightly, approx 3-4 mins.

3. Return the lamb to the pan andding any juices, stir through the flour to thicken. Then add in the stock, tomatoes, bouquet garni and beans. Bring to the boil then cover and simmer approx 2 hours or until lamb is tender.

4. Add the cherry tomatoes to the stew and season well. Continue to simmer for about 15-20 mins.

5. Meanwhile place the green beans in a pan of boiling water for 3 mins then blanch cold water. Alternatively you can steam cook.

6. Divide the stew between plates and serve with green beans. Yum!  You can also serve some crusty bread to soak up the sauce. Yum Yum!

ALL · lamb · Meat Dishes

Rack of Lamb

lamb lamb set

Rack of Lamb (set of 8 – 500g)

Select Lamb setting in the Intelligent cooking zone, reduce time down to 45 mins and press start

Baste Lamb with favourite toppings, I just seasoned with salt and pepper

Place into oven (no need to seal meat as oven will do this)

Remove from oven when finished and leave to rest for approx 5 mins and slice.

Perfectly cooked lamb, nice and tender. Serve with minted lamb sauce.

If using larger quantity just increase the cooking time.

ALL · lamb · Meat Dishes · One Pot Wonders

Slow Cook Lamb Tagine

spiced lamb

SC Lamb

SC Lamb Cass

Lamb Tagine – Slow Cook in Oven

Serves 4

2lb / 1kg of diced lamb

3 tbls olive oil

2 tsp paprika

1/4 tsp turmeric

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1 tsp ground cinnamon

1/4 tsp ground garlic

1/2 tsp ground cardamon

1 tsp salt

1/2 tsp ground ginger

pinch saffron

3/4 tsp ground coriander

2 onions cut into wedges

2 carrots sliced

1 lemon zested

400ml chicken stock

1 tbls tomato puree or 5 cherry tomatoes halved

A half glass of red wine

 

1. 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 and coriander; mix well. Add the lamb to the bag, and toss to coat well. Refrigerate at least 8 hours, preferably overnight.

2. 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

3. Return the lamb to the pot and stir in the lemon zest, chicken stock and tomato pure. Bring to the boil, then reduce heat to low for 2 mins then transfer to ovenproof dish.

4. Set oven to Slow Cook Meat setting, with the dish lid slightly open, cook for approx 6-8 hours.

5. 1 hour before ready, pour in red wine, and mix. If sauce is to running add in some cornflour mixed with water for the last 5 minutes of cooking.

6. Serve on it’s own with crusty bread or some couscous for a hearty meal.