Showing posts with label Lamb. Show all posts
Showing posts with label Lamb. Show all posts

Sunday, 2 February 2014

Bill's Lamb Meatballs in Massaman Curry

Love this easy recipe from Bill Granger. You can use a korma curry and whatever is hiding in the fridge but I love splashing out on a decent jar of massaman. This goes so well with cauliflower rice as there's lots of yummy sauce and a side of Asian Greens.


Ingredients
serves 4
takes 30 minutes
  • 500g lean lamb mince
  • 1 onion, finely chopped
  • 2-4 garlic cloves, crushed
  • 1/3 cup panko breadcrumbs
  • 1 lemon, zested
  • 3 tbsp fresh coriander, chopped
  • 3 tbsp fresh mint, chopped
  • 3 tbsp olive oil
  • 4 tbsp massaman curry paste
  • 1 tbsp chopped ginger
  • 400g tin diced tomatoes
  • 3/4 cup light evaporated milk with a couple of drops of coconut essence or just use coconut milk
  • 1 cinnamon stick
  • 1 red onion, finely sliced
  • half head cauliflower, grated using your food processor
Method

  1. Place the mince, onion, garlic, breadcrumbs, lemon zest, coriander and 3 tablespoons of mint in a large mixing bowl.
    Add plenty of sea salt and freshly ground black pepper and
    combine thoroughly. 
  2. Rinse your hands under cold water and, without drying, shape the mixture into 24 small meatballs.
  3. Place a large, non-stick frying pan over medium-high heat. Add 1 tablespoon of the oil and, when hot, add half the meatballs and fry for 4-5 minutes, turning often, until lightly browned on all sides.
  4. Transfer to a plate and repeat with more oil and remaining kofta. Return the pan to the heat, add the remaining oil, curry paste and ginger. Fry for 1 minute, stirring constantly. 
  5. Tip the tomatoes and coconut milk into the pan and stir well. Add the cinnamon stick and season with a little sea salt and plenty of black pepper. Bring to the boil, then reduce the heat and simmer gently for 3 minutes.
  6. Return the meatballs to the pan and cook in the curry sauce for a further 5 minutes, until tender and cooked through. 
  7. Place cauliflower rice in serving bowls and top with curry scattered with the red-onion slices & mint leaves. Enjoy!

From Bill Granger, Easy

Saturday, 18 January 2014

Lamb, Chilli & Pesto Burgers

You can use my poor man's pesto recipe here and throw in whatever herbs are on hand. Just think lamb and ... go together. In this case my little garden is full of coriander, rosemary, mint and some big red chilli so they all ended up in these.

Ingredients
takes 20 minutes
serves 2-4 (one was enough for me but Trevor managed two)

Pattie ingredients:-
  • 500g lean lamb mince
  • 2-4 garlic cloves, minced
  • 2 tbsp pesto
  • handful fresh coriander leaves & rosemary leaves, finely chopped
  • 1 large red chilli, deseeded & finely chopped (my chilli's aren't that hot so use as much or little as you prefer)
  • Salt & pepper to season
  • 2-4 burger buns
  • salad filling such as: cos lettuce, avocado, tomato, cucumber
  • onion chutney
 Mint yoghurt to serve (optional):-
  • yoghurt
  • fresh mint
Method 
  1. Place all the pattie ingredients in a bowl and mix together
    then divide into 4 patties.
  2. Place a small amount of oil into a fry pan and heat on high. Place patties into the pan and flatten slightly, cook on high for between 4-6 minutes each side. I like mine slightly pink in the middle. Let them rest covered for 5 minutes.
  3. Assemble the burgers: split the burger buns & place under grill to warm through. Place all the different fillings on the table and let everyone make their own creations. Enjoy!

Tuesday, 23 July 2013

Spiced Lamb, Spinach and Chickpea Couscous

On the table within 15 minutes...lovely succulent lamb served on top of lemony couscous. Fantastic week day meal.

Ingredients

serves 2
  • 1/2 cup couscous
  • 1/2 tsp turmeric
  • 1/2 cup boiling water
  • 1 tsp each ground cumin, coriander, smoked paprika (plain can also be used)
  • 2 lamb short loins (back straps) at room temperature
  • salt & freshly ground pepper
  • olive oil
  • 400g can chickpeas, rinsed & drained
  • juice of 2 lemons
  • several handfuls of baby spinach leaves
  • couple of small handfuls mint, roughly shredded
  • handful toasted pine nuts
  • thick Greek yoghurt to serve
Method
  1. Place couscous & turmeric in a small pot, pour hot water over,
    stir briefly and cover. Leave for 5 minutes.
  2. Combine dried spices in a bowl along with salt & pepper and rub lamb loins in the mix so both sides are covered.
  3. Heat a frying pan on a medium heat, add a spray of oil and pan fry lamb for 2-3 minutes each side for medium-rare. Remove from heat and let lamb rest for 5 minutes, then slice thickly.
  4. Grab a big platter and throw in the spinach leaves, chickpeas, pine nuts & mint. 
  5. Add the lemon juice to the couscous and fluff up with a fork then mix it in with the platter ingredients. Drizzle some olive oil on top and season before adding the sliced lamb. 
  6. Serve with the yoghurt with a squeeze of lemon juice. Enjoy!
Inspired by Next Magazine

Friday, 29 March 2013

Lamb Stew

Requires some planning as you need to roast it for a couple of hours but super easy to prepare as you just throw everything into the one pot. This is from Dish Magazine #47 with some slight changes.

Ingredients
serves 4
roasting time: 2 1/2 hours
  •  1 kilo of boned lamb shoulder, cut into large pieces
  • 2 red onions, peeled & cut into wedges
  • 6 small waxy potatoes, cut into large pieces
  • 2 large tomatoes, quartered
  • 1 each of orange & lemon, zest & juice
  • 10 cloves of garlic, peeled
  • 12 large green olives
  • 2 tsp dried oregano (I used fresh thyme since it's abundant in my garden at the moment)
  • 1/2 cup dry white wine
  • sea salt & freshly ground pepper
  • 150 grams feta
Method
  1. Preheat oven to 180oC
  2. Combine all the ingredients (except feta) in a large roasting dish & season.
  3. Cover with lid (or tin foil) and roast for 1 1/2 - 2 hours, turning the lamb every 30 minutes or so.
  4. Uncover the lamb & top with feta, spooning some of the juices over the top.
  5. Bake uncovered for a further 15-20 minutes or until feta is golden brown. Serve with a salad or steamed broccoli & enjoy!