Category Archives: Lamb

Curried Lamb Shanks

Spring is here!

Blossom on the trees, fresh green leaves making an appearance, pinks, purples, gorgeous yellows, warmer weather, longer days, lighter days ….

Well, that’s the theory.  I’m still in hibernation – hesitant to switch off the heating, peering out my windows through the toxic smog which has descended upon London, jackets, scarves and gloves still at the ready and still craving warm, hearty food.

And let me tell you these curried lamb shanks are just what the doctor ordered.  Slow cooked lamb in a spicy tomato based sauce until the meat is so tender it falls off the bone. Served over a bowl of rice with a generous helping of naan bread on the side to mop up all that lovely sauce.

Finger lickin’ good!

Curried Lamb Shanks 4

Curried Lamb Shanks

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 2 servings

Curried Lamb Shanks

Ingredients

  • 1 tblsp ghee or 1 tblsp sunflower oil
  • 2 lamb shanks
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 5 cm piece of fresh garlic, peeled and finely chopped
  • 2 tblsps curry powder
  • 1 tblsp cumin powder
  • 1 tblsp coriander powder
  • ½ tsp chilli powder (or more to taste)
  • ½ tsp turmeric powder
  • 1 cinnamon stick
  • Seeds from 8 cardamom pods, crushed
  • 400g tin chopped tomatoes
  • 2 tblsps tomato puree
  • 500ml lamb stock
  • ½ tsp salt

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Heat the ghee in a frying pan and brown the lamb shanks on all sides.
  3. Remove the lamb shanks and place in an ovenproof dish.
  4. Add the onions to the frying pan and cook until just soft and golden,
  5. Add the garlic and ginger and cook for a further two minutes.
  6. Add all the spices and mix well.
  7. Add the chopped tomatoes, tomato puree, stock and salt and bring to the boil.
  8. Pour the sauce over the lamb. Cover the dish and cook in the oven for 2 - 2½ hours until tender.
http://mygoldenpear.com/2015/03/20/curried-lamb-shanks/

Curried Lamb Shanks

Enjoy!

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

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A Mummy Too’s Recipe of the Week linky

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and Honest Mum’s Tasty Tuesday linkup

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Lamb Curry

Way back in September I can remember wondering what I would do with all my time now that both kids are at school.  Two months in, and I can honestly say that I have not had one day where I’ve had nothing to do.  In fact I seem to have less time to do ‘my’ things like blogging.  On Monday I decided I would spruce up the guest bathroom by giving it a quick lick of paint.  It is now Thursday and my small job has turned into a complete over haul with me painting the walls, the woodwork, removing the old tiles and putting up new ones, varnishing the floor and fitting all new accessories.  I do love the whole process of DIY but everything else gets put on the back burner including cooking and housework.  This is where my freezer becomes my best friend.  First thing in the morning I can take out a precooked meal and half an hour before hubby is due home it is in the pot getting heated up.  A perfectly good home cooked meal on the table in less than half an hour and I’ve managed to spend the day decorating the house.

One of my standby meals for the freezer is this Durban Lamb Curry.  It is just a good, no nonsense spicy curry which originates from South Africa and in particular the area of Natal which is where I was born many years ago.  I have toned down the spices ever so slightly so that my hubby can eat it and even my five year old daughter enjoys ‘that spicy meat stuff’.  A real family favourite in our house.

Well that’s enough sitting around, coffee break over, it’s back to the painting….

Lamb Curry

Lamb Curry

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Serving Size: 6 servings

Lamb Curry

Ingredients

  • 2 tblsp ghee (or sunflower oil)
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 piece fresh ginger (5cm), peeled and finely chopped
  • 1 tblsp hot curry powder
  • ½ tblsp chilli powder
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • 1.2 kg stewing lamb, cubed
  • 1 stick cinnamon
  • 2 tins (800g) chopped tomatoes
  • 2 tblsp apricot conserve
  • 250ml lamb stock
  • 1 tblsp white vinegar
  • 250 ml frozen peas (see note)
  • salt & pepper to taste

Instructions

  1. Preheat oven to 160°C (325°F).
  2. Melt the ghee in a large pan.
  3. Add the onions, garlic and ginger and fry lightly until just starting to brown.
  4. Add the curry powder, chilli powder, cayenne pepper, garlic powder, ground ginger and continue to fry for a few minutes.
  5. Add the lamb and fry until nicely browned, 8 - 10 minutes.
  6. Add the cinnamon stick, chopped tomatoes, apricot conserve, stock and vinegar and stir together.
  7. Transfer everything to an ovenproof dish and cover tightly.
  8. Bake in the oven for 1½ hours. (If you are adding peas then only add them in the last ½ hour)

Notes

It is not traditional to add peas to a Durban Curry but I like the colour and the freshness that they add.

http://mygoldenpear.com/2013/11/14/lamb-curry/

Lamb Curry 1

As this curry contains chilli and I love cooking with spices I am submitting my post over to Vanesther at Bangers and Mash and her new challenge The Spice Trail.

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Link up your recipe of the week

Lamb Kofta Curry

I’ve spoken before about my love for hot, spicy food and this lamb kofta curry is one of my favourite midweek curries.

The kofta mixture is very versatile – make small meatballs, shallow fry them in oil and serve with chutney or a yoghurt dip as an appetiser, mould them on to skewers and char-grill and serve as a starter or cook them in this curry sauce for a more substantial meal.

I always make this quantity and then freeze any surplus meatballs and sauce separately, ready for a quick homemade meal when I don’t feel like going to too much trouble.

When served with the curry sauce, they are quite spicy but it is easy enough to tone down the chilli if you prefer.

Enjoy!

Lamb Kofta Curry

Lamb Kofta Curry

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Lamb Kofta Curry

Ingredients

    For the kofta
  • 1 small onion, roughly chopped
  • 5 cm piece of ginger
  • 2 garlic cloves
  • 2 green chillies, seeds removed
  • 15 g coriander (cilantro) leaves
  • 500 g minced lamb
  • 2 tblsp plain yoghurt
  • 2½ tsp ground cumin
  • 1½ tsp ground coriander
  • 2 tsp garam masala
  • ¼ tsp chilli powder
  • 2½ tsp salt
  • ½ tsp black pepper
  • For the sauce
  • 3 tblsp ghee or sunflower oil
  • 2 medium onions, roughly chopped
  • 4 garlic cloves, finely chopped
  • 10 cm piece of ginger
  • ½ tsp chilli powder
  • 3 tsp garam masala
  • ¼ tsp asafoetida
  • 4 ripe tomatoes roughly chopped
  • 500 ml lamb stock
  • 1 tblsp tomato puree
  • 1 cinnamon stick
  • 4 curry leaves
  • 200 ml water

Instructions

    To make the kofta
  1. Blend the onion, ginger, garlic, green chillies and the coriander leaves together in a food processor until they form a paste.
  2. Put the minced lamb in a bowl, add the paste, yoghurt, remaining spices, salt and pepper and mix well with your hands until thoroughly combined.
  3. Cover and put in the freezer to rest while you make the sauce. (You just want it super chilled - not frozen).
  4. To make the sauce
  5. Heat the ghee in a large saucepan and gently fry the onions, garlic and ginger until softened and lightly browned.
  6. Add the chilli powder, garam masala, and asafoetida and stir well.
  7. Add the chopped tomatoes and cook for a couple of minutes to release some of the juice.
  8. Add the stock, tomato puree, cinnamon stick, curry leaves and season with black pepper.
  9. Bring to a simmer, partially cover with a lid and cook for 20 minutes, stirring occasionally.
  10. Remove the sauce from the heat and discard the cinnamon stick and curry leaves.
  11. Blend the sauce until as smooth as possible.
  12. Return to the heat, add the 200 ml water and bring back to a simmer.
  13. To finish
  14. Remove the meat mixture from the freezer.
  15. Using wet hands shape the mixture into meatballs about the size of a walnut. You should get between 25 and 30.
  16. Drop all the meatballs gently into the sauce mixture and return to a simmer.
  17. Cook, uncovered for a further 30 minutes, stirring regularly.
  18. Serve the meatballs with rice and top with yoghurt and fresh coriander leaves.
http://mygoldenpear.com/2013/06/13/lamb-kofta-curry/

March 2014 – Updated to add to Bangers and Mash’s The Spice Trail challenge which is cooking with ginger this month.

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Savoury Lamb Stew

Today is a duvet day.
It is cold, it is miserable and it is grey, grey, grey.
What do you do on a day like this?  Well, in my house the boys decided to go for an 8km run around a cold, stark lake.  Madness in my mind.  I, on the other hand head for the kitchen.  I decided to make this simple, homely casserole from one of my favourite South African recipe books by Lynn Bedford Hall.  The boys came back from their run to the smell of this lamb stew cooking away in the oven and I had to threaten them with everything under the sun just to keep them from sneaking a piece of lamb before dinner time.
My favourite way to eat this stew is with a dollop of mashed potato to soak up all the lovely gravy but we are trying to watch the calories so plain boiled potatoes it had to be.
Savoury Lamb Stew
Savoury Lamb Stew

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 4 servings

Savoury Lamb Stew

Ingredients

  • 4 large lamb leg chops (approx 700g)
  • 2 ml paprika
  • 2 ml dried thyme
  • 2 ml dried oregano
  • 2 ml curry powder
  • 35 ml flour
  • 2 ml salt
  • olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped finely
  • 375 ml lamb (or beef) stock
  • 1 tin (390g) chopped tomatoes
  • 5 ml brown sugar
  • 10 ml Worcester sauce

Instructions

  1. Preheat oven to 160° C.
  2. Cut chops in half to make 8 neat pieces and remove any excess fat.
  3. Mix together the paprika, herbs, curry powder, flour and salt and coat meat on both sides.
  4. Add olive oil to your pan and brown the chops lightly on both sides until nicely coloured.
  5. Transfer to a baking dish to fit closely.
  6. Add a little more oil to your pan, and fry your onions and garlic.
  7. Add any of the remaining flour mixture to the onions and garlic, then add the stock.
  8. Stir well, making sure all the residue from the pan is stirred into the stock.
  9. Add the tomatoes, sugar and Worcester sauce, mixing well.
  10. Remove from the heat and pour over the chops.
  11. Bake, covered for 1 hour 30 minutes.
http://mygoldenpear.com/2013/01/05/savoury-lamb-stew/
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