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Showing posts with label 2) Lamb. Show all posts
Showing posts with label 2) Lamb. Show all posts
Monday, April 19, 2010
Spicy Lamb Burgers
11:02 AM | 
Posted by
Beth
Ingredients
For the burgers:
1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve
For the relish:
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of Greek yoghurt
bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
squeeze of lemon or lime juice
Method
1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
2. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
3. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
4. To prevent the burgers from sticking, brush with a little oil before cooking over medium-hot heat for about 5-6 minutes each side.
5. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
6. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.
For the burgers:
1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve
For the relish:
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of Greek yoghurt
bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
squeeze of lemon or lime juice
Method
1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
2. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
3. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
4. To prevent the burgers from sticking, brush with a little oil before cooking over medium-hot heat for about 5-6 minutes each side.
5. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
6. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.
Labels:
Monday, April 12, 2010
Fragrant Lamb Kebabs
Ingredients
625g (1¼lb) lean minced lamb
2 shallots, diced
50g (2oz) breadcrumbs
fresh parsley, chopped
fresh mint, chopped
1 egg
½tsp cinnamon
½tsp allspice
½tsp cumin
½tsp mace
½ cucumber
4 tomatoes
4 flat or pitta breads
¼ iceberg lettuce, chopped
bunch coriander, chopped
4tbsp natural yogurt
Method
625g (1¼lb) lean minced lamb
2 shallots, diced
50g (2oz) breadcrumbs
fresh parsley, chopped
fresh mint, chopped
1 egg
½tsp cinnamon
½tsp allspice
½tsp cumin
½tsp mace
½ cucumber
4 tomatoes
4 flat or pitta breads
¼ iceberg lettuce, chopped
bunch coriander, chopped
4tbsp natural yogurt
Method
In a large bowl place the lamb, shallots, breadcrumbs, chopped herbs, egg and spices and use your hands to blend everything together
Heat the grill (I use my George Foreman) to high and then cook the kebabs under it on each side until brown.
Fill each flatbread with cucumber, tomato, lettuce and coriander. Remove the kebabs from the skewers and add them into the flatbreads. Serve with a small bowl of yogurt for dipping.
Heat the grill (I use my George Foreman) to high and then cook the kebabs under it on each side until brown.
Fill each flatbread with cucumber, tomato, lettuce and coriander. Remove the kebabs from the skewers and add them into the flatbreads. Serve with a small bowl of yogurt for dipping.
Monday, March 22, 2010
Lamb Tagine with Chickpeas & Couscous
Ingredients
300 g Pack Tesco Fresh British Stewing Lamb
1 onion, sliced
2 tomatoes, roughly chopped
1 tsp ground cinnamon
400 g can chickpeas, drained
100 g Tesco Ready to Eat dried Apricots
600 ml vegetable or chicken stock
½ x 35 g pack curled parsley, chopped
Couscous, to serve
Fresh coriander, to serve(optional)
Method
1) Cut the lamb into cubes. Fry with the onion in a pan until the onion softens and the meat begins to brown. Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.
1) Stir in the chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.
1) Check the seasoning and stir through the parsley. Serve with plain couscous, cooked according to packet instructions, and garnish with coriander.
300 g Pack Tesco Fresh British Stewing Lamb
1 onion, sliced
2 tomatoes, roughly chopped
1 tsp ground cinnamon
400 g can chickpeas, drained
100 g Tesco Ready to Eat dried Apricots
600 ml vegetable or chicken stock
½ x 35 g pack curled parsley, chopped
Couscous, to serve
Fresh coriander, to serve(optional)
Method
1) Cut the lamb into cubes. Fry with the onion in a pan until the onion softens and the meat begins to brown. Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.
1) Stir in the chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.
1) Check the seasoning and stir through the parsley. Serve with plain couscous, cooked according to packet instructions, and garnish with coriander.
Monday, March 08, 2010
Lamb Casserole with Sage and Onion Dumplings
Lamb Casserole
Ingredients
30ml Olive Oil
300g Stewing Lamb (Cubed)
2 Onions (Chopped)
Garlic
150g Carrots (Peeled and Sliced)
30g Plain Flour
2 Vegetable Stock Cubes
200g Potatoes (Peeled and Diced)
40g Sage and Onion Stuffing Mix
150g Frozen Peas
Salt
Black Pepper
Method
1) Preheat the oven to 180*C. Heat the oil in a large flameproof casserole dish, add the lamb and saute for 5 mins, stirring occasionally until golden brown. Transfer to a plate with a slotted spoon.
2) Add the onion, garlic and carrots to the casserole dish and saute for 4 minutes. Stir in the flour and cook, stirring for 1 minute.
3) Dissolve the stock cubes in 1.15ltr boiling water from the kettle then pour into the casserole. Return the meat to the dish along with the potatoes. Cover and oven bake for about 1 hour or until the lamb is quite tender.
4) Meanwhile, make up the stuffing mix with 100ml boiling water from the kettle, according to the pack instructions. Leave to stand for a few minutes before rolling into 8 walnut size balls. Add the dumplings to the casserole with the peas, cover and bake for a further 20 minutes or until the lamb is tender and the dumpling risen.
Tuesday, March 02, 2010
Pasta with Lamb Sauce
Pasta with Lamb Sauce
Ingredients
300 g lamb steaks
10 fresh rosemary sprigs
1 onion, sliced
4-5 tbsp extra virgin olive oil
175 ml dry white wine
400 g chopped tomatoes
400 g pappardelle (or any other large flat pasta)
Salt and freshly ground black pepper
5 tbsp freshly grated Parmesan to serve
Method
1. Rinse the lamb steaks and pat them dry with kitchen paper, then cut them carefully into uniform-sized cubes.
2. Chop the rosemary and sliced onion together. In a saucepan over a medium heat, fry the rosemary and onion in the olive oil until the onion is soft and clear but not browned. Add the meat and brown it thoroughly on all sides. Pour in the wine and boil for about 2 minutes to burn off the alcohol, then add the tomatoes and stir. Season, then leave to simmer very gently for about 1½ hours.
3. When the sauce is ready, cook the pasta according to packet instructions. Drain carefully and return to the saucepan. Pour over the lamb sauce and toss to incorporate. Transfer to warm bowls, sprinkle with cheese and serve at once.
Monday, February 22, 2010
Minted Lamb Casserole
Minted Lamb Casserole – serves 4
Ingredients
400g Lean diced Lamb
4 Carrots diced
1 Leek Slicked
2 Celery Sticks chopped
500ml of Vegetable stock
20g of gravy granules
1 Tablespoon of Mint Sauce
Method
Chuck the lot in the slow cooker for a few hours on high or all day on low (unless you have a very low heat slow cooker in which case keep it on high).
At the end thicken with a tablespoon of flour if needed.
Wednesday, February 03, 2010
Lou's Lamb Casserole
Lou’s Lamb Casserole – serves 4-6
Ingredients
2lbs Lamb Shoulder cubed
1 Onion diced
3 Carrots diced
2 Sticks of Celery chopped (if you don’t like celery cut into really small bits but do use as it really adds to the taste)
1 Pint Chicken Stock
1 Dessertspoon of Tomato Puree
2 Springs of Rosemary (or dried rosemary)
Method
Throw it all in the slow cooker. Chuck the lot in the slow cooker for a few hours on high or all day on low (unless you have a very low heat slow cooker in which case keep it on high).
Borrowed from Natalie Brett c/o Facebook
Friday, January 29, 2010
Lamb Chop Casserole
Lamb Chop Casserole
Ingredients
6/7 Lamb Chops (they fall apart)
1 Beef Stock Cube
1 Tin Tomatoes
1 Handful Green Lentils
3 Carrots Peeled and Chopped
2 Onions Chopped
2 Cloves Garlic
1½ Pints Water
Method
Add together and cook until done.
Served with Couscous
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