This is a quick and easy curry which makes an ideal midweek family meal.

Serves 4

Ingredients:

1 tbsp sunflower or vegetable oil

1 onion, cut into thin wedges

1 garlic clove, crushed

1 large potato, halved lengthways and cut into slices crossways

450g minced lamb

4tbsp mild curry paste

1 tbsp sweet chutney, such as peach or mango

1 tbsp tomato puree

100g frozen peas

350g long grain rice, boiled to serve

150ml water

Heat the oil in a pan, then fry the onion and garlic until they start to turn golden. Add the potato and fry for a further 3 or 4 minutes.

Add the mince to the pan and stir until it loses its pink colour, then stir in the curry paste, chutney, tomato puree and 150ml water. Simmer for approximately 15 minutes until the potatoes are almost tender. Add the peas, cook for a further 5 minutes and serve with plain boiled rice.

Previously published on the Salamander Cookshop Blog. Author: Diana Griffiths – We will be publishing lots more articles and recipes soon – including sweet and savoury dishes and tasty snacks.

Salamander Cookshop Blog – Our cookshop blog features regular articles and recipes for you to try. Each article gives helpful tips, from choosing the right frying pan, to selecting essential cookware for your kitchen. We are also building a selection of recipes, including fish and meat dishes, stews and desserts. Some of our recent recipes include pumpkin marmalade, quince cheese, and baked almond and apple pudding. Feel free to leave a comment on how you’ve customised our recipes.  Also take a look at our favourite sites.

Read more here: Minced Lamb Curry

Many Americans find the idea of eating lamb distasteful. Yet if they just give lamb a try, most really enjoy its tenderness and mild flavor. Lamb is also ideal for almost any cooking method, including grilling, roasting, sautéing, or stewing. Lamb isn?€™t difficult to prepare, although it?€™s important to choose a good cut and understand a few basic cooking techniques. Before finding a terrific lamb recipe, familiarize yourself with the main ways lamb is prepared.

Buying lamb

Many Americans do not like the strong flavor of mutton, but most lamb on today?€™s market is young and raised on grain. Look for meat that?€™s pink and firm to the touch without being tough. The shade of the fat varies according to breed, feed, and age; however, don?€™t buy lamb with fat that?€™s yellowish or brittle.

General cooking tips

Try seasoning lamb with garlic, rosemary, basil, oregano, thyme, cumin, or mint.

Generally, lamb shouldn?€™t be cooked above 350 degrees F or it becomes tough.

Stewed lamb
Stewing is excellent for tougher cuts, flank or shoulder cuts, or any time you buy lamb chopped into smallish pieces. It?€™s also an ideal way to introduce lamb into your diet. Simply replace the beef with lamb in your favorite stew recipe.

Sautéd lamb
Thin cuts of lamb (no more than one inch thick) are suitable for sautéing. To sauté lamb, preheat a pan and add a small amount of oil. Pat the lamb with a paper towel, then place in the pan. Brown both sides and cook until lamb reaches 160 degrees F for medium or 170 degrees F for well done.

If you add a bit more oil to the pan, you can also pan fry lamb, giving it a crispy outer layer. Choose chops or steaks for this method, and use a cast iron pan for best results.

Roasted lamb
Lamb chops or frenched rack of lamb are well suited to roasting, and leg of lamb (also well suited to roasting) is an excellent first lamb recipe.

First, sear the lamb in a pan, then baste with oil and place fat side up in a preheated oven. Slow roast the meat, baking at 212 to 325 degrees F. To prevent drying, periodically baste the lamb in pan juices. Allow the lamb to rest for at least 15 minutes before serving.

Grilled lamb
In the United States, grilling is perhaps the most popular way to cook lamb. Good choices for grilling include lamb chops, steaks, ribs, tenderloin, shoulder, loin roast, and rack of lamb. Thinner cuts may stay closer to the heat (as much as four inches above the coals or other heat source), while thick cuts should be kept further away. You can also brush lamb with barbeque sauce and wrap in foil before grilling.

The rest is here: Easy Tips for Cooking Lamb

Free Autoblogging Plugin

Normal 0

INGREDIENTS:

* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)

* 2 cloves garlic, finely chopped

* 1 1/2 tablespoons dried Greek oregano

* 1 lemon, cut in half

* 1/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/2 cup dry white wine

* 2 1/2 cups chicken stock

* 1/2 cup olive oil

DIRECTIONS:

1. Take the leg of lamb and place on a clean cutting board. In a separate small bowl, mix the garlic, oregano, salt and pepper. Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice into the bowl; add 1/3 cup of olive oil and mix thoroughly. Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb.

2. Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap. Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours preferably overnight. When ready to cook, preheat oven to 450° F. Remove the lamb from the refrigerator, unwrap and set aside.

3. Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes.

4. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper. Rub the salt and pepper and oil into the lamb. Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door. Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes.

5. Remove the lamb from the oven, pour in the white wine, and add the stock. Turn the temperature down to 400° F and return the pan to the oven. Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed).

6. Pull out and let rest 15 minutes. Remove the kitchen twine and slice the lamb. Strain the pan juices and serve over lamb. For more details visit http://www.indomunch.com/

Go here to read the rest: Lamb Food Recipe

RSS Submit