Tandoori Lamb Chops with Yoghurt Dressing

These are just amazing. When I look at them, and notice they are not tandoori red nor tell tale tandoori scorched, I cannot kid myself that I am not in my favourite curry house. I do not have a tandoor (oh, how I wish…) and I do not use a red dye in my food. But the taste of them, is comparable with the best tandoori lamb I have ever had. And damn easy too.I can take no credit for the deliciousness of the chops as I nicked the recipe from here, but I have modified the dressing somewhat, owing to availability of ingredients and evading the evil coriander. I bet my dressing is nicer.

Marinade and cook the lamb chops as per instructions. Take blender, and add:

  • 100 ml plain yogurt
  • good sprig of mint leaves
  • salt and pepper
  • juice of one lemon
  • pinch of ground cumin
  • pinch of chilli flakes
  • glug of olive oil
  • half teaspoon of sugar

Whizz all the ingredients in a blender and serve, with chops and salad.

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Lamby Lamb Pie

Pie ‘eck , You’re Gorgeous.

Maybe not strictliest a pie, as this only has a pastry top and no crust. Still, we can kid ourselves that it’s better for us this way as pastry is hardly health food #1. Also, the cut of lamb I’ve used – shoulder – is a fairly fatty cut so I have trimmed as much obvious fat as possible off it, but there is nothing else really to be done. You could, I suppose, use leaner cuts like fillet or leg of lamb but they are more expensive, arguably less flavoursome and not as suited to long slow cooking. Personally, I think shoulder is the perfect cut for this dish.

Recipe will serve 4 generously.

  • 500g lamb shoulder, chopped into large bite sized chunks
  • splosh olive oil
  • 3 tbsp plain flour
  • glass of red wine
  • 800ml lamb stock
  • splash of Worcester sauce
  • bay leaf and couple of sprigs of thyme
  • onion, finely sliced
  • 2 cloves of garlic, roughly chopped
  • 300ml of root vegetables – I used carrots but you might like swede, turnip or parsnips or a mixture – chopped into bite-sized chunks
  • 200g mushrooms, sliced
  • 250g puff pastry
  • 1 egg
  • splash of milk
  • salt and pepper

A good few hours previous to when you plan to assemble the pie, put the onion, garlic, bay and thyme in a heavy based saucepan over a  low heat with a splash of oil and a pinch of salt and pepper. Sweat the onions down, until they are golden and completely soft. Meanwhile, put the chopped lamb and 1 tbsp of the flour into a freezer or ziploc bag and shake until the lamb is dusted with the flour. Brown the cubes of lamb in batches in a hot frying pan, and do not crowd the pan as this will cause the lamb to steam rather than brown.

When the lamb is sealed all over, put it in the saucepan with the onions and add the remainder of the vegetables. Turn the heat up to medium and pour in the glass of wine. Let this bubble away for a few minutes and pour in the stock and shake in a few drops of worcester sauce. Mix another teaspoon of flour with a couple of spoonfuls of the stock until smooth and pour into the saucepan. Bring this to the boil, stirring, and then turn down to a simmer. And then just simmer for a couple of hours until the sauce has reduced down and thickened and the lamb is very soft. Pour this into a large pie tin or lasagne dish and leave to cool.

Roll out your pastry, and cover your pie. Cut a hole in the top to allow the steam to escape and then mix and egg with a couple of tablespoons of milk. Brush this mixture over the pastry and then put into a preheated oven at Gas 7 for approximately 30-40 minutes. Like me, you may wish to cover it with foil towards the end of cooking, in order to stop the pastry burning, as mine has started to do. Serve with mash and veg.

Curried Lamb Meatballs

These lamb meatballs have become so popular in our house now that I subconsciously almost always have a pack of lamb mince in the freezer just in case. I’m not sure that it is a perfect summer recipe, in the same way that any meat and gravy dish wouldn’t be ideal in the heat, but the perfect summer is a dim and distant memory now. Otherwise, for me they are perfect.

The meatballs don’t have any breadcrumbs or starch holding them together so as a consequence they are very light, but it does mean you need to be gentle with them – they will be wetter than normal meatballs and its best not to stir them in the pan – a gentle shake will do. Despite their relative fragility none have fallen apart on me yet! I tend to make the meatballs in the morning and leave them in the fridge but it won’t really matter if you do them as you start the sauce. I have adapted this from Anjum Anand’s Curried Lamb Meatballs, from the brilliant Indian Food Made Easy – I have changed the quantity of the lamb required and removed the evil fresh coriander from the original recipe.

For the Meatballs:

  • 500g lamb mince
  • 3 cloves garlic, finely chopped
  • 1 tsp finely chopped or grated fresh ginger
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1 egg
  • 3 tbsp very finely chopped onion, (from onion used for sauce)

For the sauce:

  • Splash vegetable oil
  • large onion, finely chopped
  • 3 cloves garlic
  • small cinnamon stick
  • 3rd of tin chopped tomatoes
  • 1 tsp fresh ginger, roughly chopped
  • 800 ml water
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 2 tsp ground coriander
  • 1 tsp garam masala

So first make your meatballs. It’s simply a matter of combining all the ingredients in a bowl and giving them a thorough mix with your hands. Then, when the ingredients are fully combined, take a spoon and shape spoonfuls of lamb mixture into walnut sized pieces. AsI have said, you can make these in advance if you like.

Now, heat the oil in a wide non-stick saucepan. Put in your onion and cinnamon stick and cook over a low to medium heat until your onions are golden brown. In a blender, blend together your tomato, ginger and garlic. When smooth, add to the pan and cook for 7-8 minutes, until the oil starts to separate from the tomato mixture and pour in 200 ml of water. Cook, stirring, over a medium heat until the water has evaporated and it has reduced down to a paste. Stir fry this for 2 or 3 minutes and then stir in the spices and salt. Add the remainder of the water and bring to simmering point. When you have simmered for 5 or 6 minutes carefully drop in the meatballs and simmer for another 20 minutes. Resist the temptation to stir! When the meatballs are done, give the pan a quick shake and serve the over rice, with plenty of the gravy.

Slow Cooked Lamb Shoulder in Thyme, Ginger and Garlic Marinade

I think plain roasted meat is all very well, but at this time of year when memories of overeating rich festive meals are not a totally dim and distant memory, I think it pays to flavour up your meals a touch, and ring the changes. I also know I’m going to have my leftovers for lunch tomorrow, so I want something that is going to taste good in a salad. When I found myself chopping the garlic and thyme, I just wanted another dimension, so I decided to add fresh ginger. Do ginger and thyme get on? They get on like a house on fire!

For the marinade:
Juice of one lemon
2 large cloves of garlic, finely chopped
Tsp thyme leaves
Glop of Olive Oil
1 square inch piece of fresh ginger, finely chopped
salt and pepper

Either, put all the ingredients in a blender and blend until smoothish. OR, put all the dry ingredients into a pestle and mortar until you have a sort of paste and then mix in the lemon juice and olive oil.

Preheat the oven, gas 2 or so, and take your lamb shoulder. Stab it several times all over and then pour over your marinade, massaging in all over with your hands. Leave to sit in a non metallic dish for a while. Put the lamb in a large casserole or roasting tin big enough to hold it. If you don’t have a lid that fits, covering completely with foil is ok. Depending on the size of your shoulder, you will want to cook it slowly for between 2 and 4 hours. About halfway through your estimated cooking time, uncover, and baste with the juices and cook for the remainder of the time without a lid. When its cooked, by which I mean by falling off the bone, leave it covered in a warm place for 20 – 30 mins. I’m having mine with quinoa, grilled halloumi and sautéed courgettes, but roasties, broccoli and a gravy made from the juices would be just as perfect. Apologies for the blurry pics, steamy kitchen and camera still not fixed!

Lamb and Feta Gnocchi (or pasta, if it pleases you)

lambandfetagnocchi

Last night, whilst cooking sausage and mash, I was pondering (aloud) whether a chopped chilli would bring anything to the onion gravy I was planning to make. Mr Greedy took a deep breath and confronted me, with my problem. An intervention, if you will. The message was simple: Not everything you cook, Greedy Rosie, needs to have chilli in it. And I went to protest of course but then I realised he was right. I want to put chilli in everything I cook. I look back on the food on this blog and find that the majority of meals have chilli in them. My name is GreedyRosie. And I am a chilliholic.

Naturally, tonight’s tea was to have chilli in it. I think I naturally pick recipes that are likely to work well with my favourite pepper. After deciding that I was not going to add them, I started wondering about capers. There are no capers in this either.You can make your own gnocchi if you like, its not a difficult task, but I don’t have the time or energy to do it today and I certainly don’t have the time to write how. So maybe another day. This dish served 2, generously.

  • 500g gnocci
  • 500g lamb mince
  • olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • juice of one lemon
  • 3 tomatoes, chopped
  • 200g feta cheese, crumbled
  • small handful mint, roughly chopped
  • small handful parsley, roughly chopped
  • salt & pepper

Sweat off the onion and the garlic in around a tablespoon of olive oil over a low heat in a frying pan with some salt and pepper. It should take about 5 minutes in total. Turn the heat up and crumble the lamb mince in. Give it a quick mix round to combine the onion, garlic and mince, and then leave in the pan to brown. Once browned, mix again in the pan until throroughly browned all over.

Add your tomatoes and lemon juice and give it another quick stir, and turn the heat down to medium – low. Start cooking the gnocchi as per pack instructions (will need to simmer for 2-3 minutes). When the gnocchi is cooked, put your feta, mint and parsley in with the lamb and stir it around. Drain the gnocchi, and put in with the lamb, feta and herbs. Combine, and serve.