Lamb and anchovies
with thyme
serves 4
ingredients
1 teaspoon olive oil
15g/1⁄2oz butter
600g/1lb 5oz lamb shoulder or leg, cut into 2.5cm/1in chunks
4 garlic cloves, peeled but left whole
3 sprigs of fresh thyme, stalks removed
6 anchovy fillets in oil, drained
150ml/5fl oz red wine
150ml/5fl oz vegetable stock
1 teaspoon granulated sugar
50g/2oz black olives, pitted and halved
2 tablespoons chopped fresh flat-leaf parsley, to garnish
• Heat the oil and butter in a large frying pan. Add the lamb and sauté for 4-5 minutes, stirring, until the meat is browned all over.
• Using a mortar and pestle, grind together the garlic, thyme and anchovies to make a smooth paste.
• Add the wine and stock to the frying pan. Stir in the anchovy paste and the sugar. Bring the mixture to the boil, reduce the heat, cover and leave to simmer for 30-40 minutes until the lamb is tender. For the last
10 minutes of the cooking time, remove the lid in order to allow the sauce to reduce slightly.
• Stir the olives into the sauce and mix through. Transfer the lamb and its sauce to a serving bowl, garnish with parsley and serve hot.
Sunday, November 29, 2009
Lamb and tomato koftas
Lamb and tomato koftas
ingredients
225g/8oz finely minced lean lamb 11⁄2 onions
2 garlic cloves, crushed
1 dried red chilli, finely chopped 2 teaspoons garam masala
2 tablespoons chopped fresh mint leaves
2 teaspoons freshly squeezed lemon juice
2 tablespoons vegetable oil
4 small tomatoes, quartered
salt
For the dressing
150ml/5fl oz low-fat Greek-style yogurt
5cm/2in piece of cucumber, grated 2 tablespoons fresh mint
1⁄2 teaspoon cumin seeds, toasted
• If using bamboo or wooden skewers, soak in water for at least 30 minutes to prevent them burning.
• Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with the garlic and chilli. Stir in the garam masala, mint and lemon juice, and season well with salt. Mix well.
• Divide the mixture in half, then divide each half into 10 equal portions.
Form each portion into a small ball - you will have 20 meatballs, or
koftas, in all. Roll the koftas in half of the oil to coat. Quarter the
remaining onion half, and separate into layers.
• Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato quarters and some of the onion layers onto each of four skewers.
• Brush the vegetables with the remaining oil, and cook the koftas under a
hot grill for about 10 minutes, turning frequently, until they are browned
all over.
• Meanwhile, prepare the dressing. In a small bowl, mix together the yogurt, cucumber, mint and cumin seeds.
• Serve the koftas hot with the yogurt dressing.
serves 4
ingredients
225g/8oz finely minced lean lamb 11⁄2 onions
2 garlic cloves, crushed
1 dried red chilli, finely chopped 2 teaspoons garam masala
2 tablespoons chopped fresh mint leaves
2 teaspoons freshly squeezed lemon juice
2 tablespoons vegetable oil
4 small tomatoes, quartered
salt
For the dressing
150ml/5fl oz low-fat Greek-style yogurt
5cm/2in piece of cucumber, grated 2 tablespoons fresh mint
1⁄2 teaspoon cumin seeds, toasted
• If using bamboo or wooden skewers, soak in water for at least 30 minutes to prevent them burning.
• Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with the garlic and chilli. Stir in the garam masala, mint and lemon juice, and season well with salt. Mix well.
• Divide the mixture in half, then divide each half into 10 equal portions.
Form each portion into a small ball - you will have 20 meatballs, or
koftas, in all. Roll the koftas in half of the oil to coat. Quarter the
remaining onion half, and separate into layers.
• Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato quarters and some of the onion layers onto each of four skewers.
• Brush the vegetables with the remaining oil, and cook the koftas under a
hot grill for about 10 minutes, turning frequently, until they are browned
all over.
• Meanwhile, prepare the dressing. In a small bowl, mix together the yogurt, cucumber, mint and cumin seeds.
• Serve the koftas hot with the yogurt dressing.
serves 4
French braised lamb
French braised lamb
ingredients
1/2 small leg of lamb, about
900g/2lb, trimmed of all fat
1 large onion, cut into thick wedges
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
600ml/1pt lamb stock
4 tablespoons red wine
3 large leeks, cut into chunks
2 turnips, cut into chunks
450g/1lb carrots, cut into chunks
450g/1lb small potatoes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the lamb in a flameproof casserole dish with the onion, garlic, herbs, stock and wine. Season with salt and pepper. Bring to the boil, cover and transfer to the oven. Cook for 11⁄2 hours.
• Add the remaining vegetables and return to the oven for a further
45 minutes or until the meat is falling off the bone and the vegetables are tender.
• Lift out the lamb. Remove the meat from the bone and cut into neat
pieces, discarding the bone and any remaining fat. Skim off any fat from the surface of the casserole. Spoon everything into six warmed serving bowls and serve immediately.
serves 6
ingredients
1/2 small leg of lamb, about
900g/2lb, trimmed of all fat
1 large onion, cut into thick wedges
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
600ml/1pt lamb stock
4 tablespoons red wine
3 large leeks, cut into chunks
2 turnips, cut into chunks
450g/1lb carrots, cut into chunks
450g/1lb small potatoes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the lamb in a flameproof casserole dish with the onion, garlic, herbs, stock and wine. Season with salt and pepper. Bring to the boil, cover and transfer to the oven. Cook for 11⁄2 hours.
• Add the remaining vegetables and return to the oven for a further
45 minutes or until the meat is falling off the bone and the vegetables are tender.
• Lift out the lamb. Remove the meat from the bone and cut into neat
pieces, discarding the bone and any remaining fat. Skim off any fat from the surface of the casserole. Spoon everything into six warmed serving bowls and serve immediately.
serves 6
Lamb with mushroom sauce
Lamb with mushroom sauce
ingredients
2 tablespoons vegetable oil
350g/12oz lean boneless lamb fillets, cut into thin strips
3 garlic cloves, crushed
1 leek, sliced
175g/6oz mushrooms, sliced
1⁄2 teaspoon sesame oil
For the sauce
1 teaspoon cornflour
4 tablespoon light soy sauce
3 tablespoons Chinese rice wine
1⁄2 teaspoon chilli sauce
• To make the sauce, mix together all the sauce ingredients, add 3 tablespoons water and mix again. Set aside.
• Heat a wok or heavy frying pan over a high heat. Add the vegetable oil
and, when hot, add the lamb, garlic and leek. Stir-fry for 2-3 minutes.
• Add the mushrooms to the wok or pan, and stir-fry for 1 minute.
• Stir in the sauce, and cook for 2-3 minutes until the lamb is cooked through and tender.
• Sprinkle the sesame oil over the top, and transfer the contents of the work or pan to a warmed serving dish. Serve immediately.
serves 4
ingredients
2 tablespoons vegetable oil
350g/12oz lean boneless lamb fillets, cut into thin strips
3 garlic cloves, crushed
1 leek, sliced
175g/6oz mushrooms, sliced
1⁄2 teaspoon sesame oil
For the sauce
1 teaspoon cornflour
4 tablespoon light soy sauce
3 tablespoons Chinese rice wine
1⁄2 teaspoon chilli sauce
• To make the sauce, mix together all the sauce ingredients, add 3 tablespoons water and mix again. Set aside.
• Heat a wok or heavy frying pan over a high heat. Add the vegetable oil
and, when hot, add the lamb, garlic and leek. Stir-fry for 2-3 minutes.
• Add the mushrooms to the wok or pan, and stir-fry for 1 minute.
• Stir in the sauce, and cook for 2-3 minutes until the lamb is cooked through and tender.
• Sprinkle the sesame oil over the top, and transfer the contents of the work or pan to a warmed serving dish. Serve immediately.
serves 4
Kleftiko
Kleftiko
ingredients
4 lamb shanks
5 tablespoons olive oil
450g/1lb onions, thinly sliced
4 garlic cloves, crushed and chopped
300ml/10fl oz dry white wine
450g/1lb canned chopped plum tomatoes
1 bay leaf
1 teaspoon dried oregano
salt and freshly ground black pepper
• Rub the lamb shanks with salt and pepper, then brown them all over in a frying pan in 3 tablespoons of the olive oil. Put into a casserole dish with a tight-fitting lid.
• Add some more of the olive oil to the frying pan and, over a low heat,
sweat the onions until soft and translucent. Add the garlic and sauté for
2 minutes. Transfer to the casserole dish, distributing around the shanks.
• Over a high heat, deglaze the pan with the wine, stirring and scraping up any bits using a wooden spoon, then pour the liquid over the lamb. Add the tomatoes with their liquid, the bay leaf and oregano.
• Bring to the boil, put on the lid and reduce the heat to a simmer. After 11⁄2 hours, test to see whether the meat is done. If not, continue cooking until it is tender.
• Remove the shanks and keep warm on serving plates. Discard the bay
leaf, and transfer the tomato and onion mixture to a blender or food
processor. Whiz briefly and pass through a sieve. Spoon the sauce
around the shanks and serve immediately.
serves 4
ingredients
4 lamb shanks
5 tablespoons olive oil
450g/1lb onions, thinly sliced
4 garlic cloves, crushed and chopped
300ml/10fl oz dry white wine
450g/1lb canned chopped plum tomatoes
1 bay leaf
1 teaspoon dried oregano
salt and freshly ground black pepper
• Rub the lamb shanks with salt and pepper, then brown them all over in a frying pan in 3 tablespoons of the olive oil. Put into a casserole dish with a tight-fitting lid.
• Add some more of the olive oil to the frying pan and, over a low heat,
sweat the onions until soft and translucent. Add the garlic and sauté for
2 minutes. Transfer to the casserole dish, distributing around the shanks.
• Over a high heat, deglaze the pan with the wine, stirring and scraping up any bits using a wooden spoon, then pour the liquid over the lamb. Add the tomatoes with their liquid, the bay leaf and oregano.
• Bring to the boil, put on the lid and reduce the heat to a simmer. After 11⁄2 hours, test to see whether the meat is done. If not, continue cooking until it is tender.
• Remove the shanks and keep warm on serving plates. Discard the bay
leaf, and transfer the tomato and onion mixture to a blender or food
processor. Whiz briefly and pass through a sieve. Spoon the sauce
around the shanks and serve immediately.
serves 4
Saturday, November 28, 2009
Persian lamb
Persian lamb
ingredients
2 tablespoons chopped fresh mint
225ml/8fl oz Greek-style yogurt
2 garlic cloves, crushed)
1⁄4 teaspoon ground black pepper
6 lean lamb chops
2 tablespoons freshly squeezed lemon juice
For the tabbouleh
250g/9oz couscous
500ml/18fl oz boiling water
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1⁄2 onion, finely chopped
4 tomatoes, chopped
25g/1oz fresh coriander, chopped
2 tablespoons chopped fresh mint
salt and freshly ground black pepper
• To make the marinade, combine the mint, yogurt, garlic and pepper.
• Put the chops into a non-porous dish, and rub all over with the lemon juice. Pour the marinade over the chops, cover and marinate in the refrigerator for 2-3 hours.
• To make the tabbouleh, put the couscous in a heatproof bowl and pour
the boiling water over it. Leave for 5 minutes. Drain and put into a sieve.
Steam over a pan of barely simmering water for 8 minutes. Toss in the
oil and lemon juice. Add the onion, tomatoes and herbs. Season with salt and pepper, and set aside.
• Cook the lamb over a medium-hot barbecue for 15 minutes, turning once. Serve with the tabbouleh.
serves 4-6
ingredients
2 tablespoons chopped fresh mint
225ml/8fl oz Greek-style yogurt
2 garlic cloves, crushed)
1⁄4 teaspoon ground black pepper
6 lean lamb chops
2 tablespoons freshly squeezed lemon juice
For the tabbouleh
250g/9oz couscous
500ml/18fl oz boiling water
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1⁄2 onion, finely chopped
4 tomatoes, chopped
25g/1oz fresh coriander, chopped
2 tablespoons chopped fresh mint
salt and freshly ground black pepper
• To make the marinade, combine the mint, yogurt, garlic and pepper.
• Put the chops into a non-porous dish, and rub all over with the lemon juice. Pour the marinade over the chops, cover and marinate in the refrigerator for 2-3 hours.
• To make the tabbouleh, put the couscous in a heatproof bowl and pour
the boiling water over it. Leave for 5 minutes. Drain and put into a sieve.
Steam over a pan of barely simmering water for 8 minutes. Toss in the
oil and lemon juice. Add the onion, tomatoes and herbs. Season with salt and pepper, and set aside.
• Cook the lamb over a medium-hot barbecue for 15 minutes, turning once. Serve with the tabbouleh.
serves 4-6
Moussaka
Moussaka
ingredients
salt and ground black pepper
3 large aubergines, sliced lengthways
olive oil for brushing
50g/2oz Parmesan cheese, grated
1⁄2 teaspoon ground cinnamon
For the meat sauce
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
450g/1lb minced lamb
1 glass of dry white wine
2 tablespoons tomato purée
450g/1lb tomatoes, chopped
1 teaspoon sugar
11⁄2 teaspoons ground cinnamon
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh flat-leaf parsley
For the white sauce
50g/2oz butter
50g/2oz flour
600ml/1pt milk
50g/2oz Parmesan cheese, grated
1 egg plus 1 egg yolk
• Preheat the oven to 190°C/375°F/Gas mark 5. Sprinkle the slices of aubergine with salt, and leave for at least 30 minutes.
• To make the meat sauce, sweat the onion and garlic gently in the olive oil in a large frying pan until soft but not coloured. Add the lamb and stir until it loses its raw look. Add all the remaining meat sauce ingredients except the parsley, and season with salt and pepper. Simmer for
20-30 minutes until thick. Stir in the parsley.
• To make the white sauce, melt the butter and stir in the flour. Cook,
stirring, for about 1 minute. Remove from the heat. Gradually stir in the
milk. Return to a gentle heat. Simmer for 10-15 minutes, stirring, until the
sauce is fairly thick. Remove from the heat, stir in the Parmesan and
season with salt and pepper. Just before using, beat in the egg and yolk.
• Rinse the aubergine slices and pat dry with kitchen paper. Lay them on
oiled baking sheets. Brush generously with olive oil, and bake in the oven for about 20 minutes until tender and patched with brown. Reduce the oven temperature to 180°C/350°F/Gas mark 4.
• Lightly brush a rectangular baking dish with oil. Lay half the aubergine
slices on the bottom, overlapping if necessary, then spread half the meat
sauce on top. Repeat the layers, and spoon the white sauce over the top,
covering the meat completely. Sprinkle with the Parmesan and cinnamon.
Bake for 50-60 minutes until browned. Rest for 5 minutes before serving.
serves 6
ingredients
salt and ground black pepper
3 large aubergines, sliced lengthways
olive oil for brushing
50g/2oz Parmesan cheese, grated
1⁄2 teaspoon ground cinnamon
For the meat sauce
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
450g/1lb minced lamb
1 glass of dry white wine
2 tablespoons tomato purée
450g/1lb tomatoes, chopped
1 teaspoon sugar
11⁄2 teaspoons ground cinnamon
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh flat-leaf parsley
For the white sauce
50g/2oz butter
50g/2oz flour
600ml/1pt milk
50g/2oz Parmesan cheese, grated
1 egg plus 1 egg yolk
• Preheat the oven to 190°C/375°F/Gas mark 5. Sprinkle the slices of aubergine with salt, and leave for at least 30 minutes.
• To make the meat sauce, sweat the onion and garlic gently in the olive oil in a large frying pan until soft but not coloured. Add the lamb and stir until it loses its raw look. Add all the remaining meat sauce ingredients except the parsley, and season with salt and pepper. Simmer for
20-30 minutes until thick. Stir in the parsley.
• To make the white sauce, melt the butter and stir in the flour. Cook,
stirring, for about 1 minute. Remove from the heat. Gradually stir in the
milk. Return to a gentle heat. Simmer for 10-15 minutes, stirring, until the
sauce is fairly thick. Remove from the heat, stir in the Parmesan and
season with salt and pepper. Just before using, beat in the egg and yolk.
• Rinse the aubergine slices and pat dry with kitchen paper. Lay them on
oiled baking sheets. Brush generously with olive oil, and bake in the oven for about 20 minutes until tender and patched with brown. Reduce the oven temperature to 180°C/350°F/Gas mark 4.
• Lightly brush a rectangular baking dish with oil. Lay half the aubergine
slices on the bottom, overlapping if necessary, then spread half the meat
sauce on top. Repeat the layers, and spoon the white sauce over the top,
covering the meat completely. Sprinkle with the Parmesan and cinnamon.
Bake for 50-60 minutes until browned. Rest for 5 minutes before serving.
serves 6
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