Curry with Left-over Lamb

INGREDIENTS:

2 tbsp. oil

2 red onions, chopped

2 garlic cloves, crushed

1 1/2 tsp. Turmeric 

1/8 tsp. Cayenne Pepper

2 tbsp. medium curry powder

1 tbsp. ground coriander

1 tbsp. tomato purée

200g+  lamb shoulder, diced

1 courgette sliced

200ml (7oz) water

Juice of 1 lemon

1 tbsp. Schwartz Coriander Leaf 

1 tin/box 400 ml tomatoes

Sea Salt to season

Rice to serve

METHOD:

1. Heat the oil in a large heavy-based saucepan, add the onions and Garlic and cook for 10 minutes.

2. Add the Turmeric, cayenne pepper, Medium Curry Powder, Ground Coriander and the tomato purée and cook for a further minute.

3. Add the diced lamb, sliced courgette,water, tomatoes, lemon juice and Coriander.

4. Simmer for 15 minutes, then season to taste and serve with Pilau rice.

Cottage Pie / Shepherd's Pie

Cottage Pie / Shepherd's Pie


• 1kg lamb mince / mixture of beef and pork mince

• sea salt and freshly ground black pepper

• 2 tablespoons of olive oil

• 1 onion, peeled and roughly chopped

• 2 sticks of celery, trimmed and roughly chopped

• 1 carrot, peeled and roughly chopped

• 50g pancetta, roughly chopped

• 2 cloves of garlic, finely chopped

• a small bunch of fresh rosemary, leaves picked

• 1 x 400g can of plum tomatoes, chopped

• 250ml lamb or vegetable stock

• 1kg potatoes

• 200ml milk

• 2 knobs of butter


Preheat the oven to 190°C/375°F/gas 5.


1. Heat a large pan and, when it’s nice and hot, add the olive oil and mince and fry until browned all over. Add the onion, celery, carrot, pancetta and garlic to the pan, and throw in a large pinch of rosemary leaves and the tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour.

2. Peel the potatoes, boil them in salted water until cooked through, then drain well. Heat the milk gently then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy.

3. Melt the remaining butter in a frying pan. When it starts to bubble, throw in the rosemary and fry until crisp. Drain, and add the rosemary to the mashed potatoes with salt and freshly ground black pepper.

4. Take the mince out of the oven, spoon over the mash, then turn up the temperature to 200°C/400°F/gas 6 and bake for about 20 minutes or until bubbling and crispy and brown on top.

Moroccan style stew

Having eaten lamb for Easter dinner we had lots left over. What to do with it, which would also let us use up other things in the fridge. I did buy a courgette (zucchini) to add a little variety to the root veggies we did have but besides that everything was already in the house.

Ingredients

2 carrots, cut into small pieces
1 large sweet potato, cut in to medium sized pieces (so that it doesn't disintegrate or turn to mush in the cooking process)
2 medium to large potatoes, diced
1 courgette (zucchini), sliced or diced and put in 10 minutes before the end of the cooking time
1 onion, chopped
1 container of chopped tomatoes
2 cloves of garlic, chopped
1 t (teaspoon) paprika
1-2 t mild chilli powder
1/2 t fennel seeds
1 t cinnomon
1 t cumin (powder)
pepper and salt to taste
3/4 c (6 fl. oz) white wine
1 cup stock
left over cooked lamb (if you don't have any, buy some stewing lamb and cook it in a pressure cooker by itself for about 17-20 minutes or stew it on the stove until it is tender)
Couscous for 4

Serves 4

1. Fry onions until fragrent and soft.  Just before it it ready, add the garlic.
2. Add the vegetables (except the courgette), lamb, and liquids and simmer until the vegetables are almost tender.
3. Add the courgette, and cook for 10 minutes more
4. Check seasonings, and add salt, pepper and any other seasoning as necessary.
5. Serve with couscous.

If there are any ingredients which you don't have in the cupboard, improvise.  

Spicy Lamb Pie

I love this pie. The contents would be great inside pasties as well, or just over a baked potato. The pie itself is also nice cold the next day.

350g minced lamb.
Short crust pastry for one 9 inch pie dish.
1 onion, diced.
1 tin of chopped tomatoes.
2 cloves of garlic.
1/2 tsp cinnamon.
1/2 tsp ground cumin.
1 good pinch of ground cloves.
1/2 tsp salt.
Plenty of pepper.
Coriander.

Fry the onion in olive oil until soft and golden, about ten minutes then add the chopped garlic. Fry for a further three minutes. add the lamb and fry until the meat looses its raw look. Add the cinnamon, cumin, cloves, tomatoes, salt and pepper. Give everything a good stir. Allow to cook gently on a low heat for 30 minutes. A lot of the liquid should evaporate leaving a thick meaty filling. Add the coriander. Roll out the pastry and line the pie dish. Pour in the meat filling. Brush the edge of the pastry the beaten egg the add the top. Pinch the edges of the pastry to seal and then brush the top with egg. Place in a preheated oven 220c for 35 minutes.