Lamb and Pasta Hotpot

Ingredients

1 tablespoon oil
1-1/4 pounds lean boneless lamb, cubed
1 onion, chopped
2 carrots, diced
2 rosemary sprigs
salt and freshly ground black pepper
2-1/2 cups light beer
2-1/2 cups water
8 ounces frozen peas
1 pound pasta spirals
2/3 cup sour cream
paprika
croutons, to serve

Method

  1. Heat the oil in a large flameproof casserole or heavy-based saucepan. Add the lamb and brown the cubes all over.
  2. Stir in the onion, carrots, rosemary sprigs and seasoning. Cook, stirring, for a few minutes, then add the beer and water. Bring just to a boil, reduce the heat and cover the pan. Leave the hotpot to simmer for 1-1/4 hours, stirring occasionally until the lamb is tender and the cooking liquor is well flavored.
  3. Taste for seasoning, then add the peas. Bring back to a boil, reduce the heat and cover the pot. Simmer for 15 minutes.
  4. Add the pasta, stir well, then bring back to a boil. Partially cover the pan and cook for 5 minutes, only allowing the hotpot to boil very slowly.
  5. Top individual portions of the hotpot with sour cream and sprinkle with paprika. Sprinkle with croutons and serve piping hot.

Makes 4 servings.

Source: The Fresh Pasta Cookbook

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Thai-style Lamb Curry

Ingredients

1 clove garlic, peeled
1 sliver ginger root
2 coriander roots with stems
vegetable oil for deep-frying
8 oz lean roasting lamb, cut into cubes, about 1-inch wide
1 medium-sized potato, quartered
3 tbsp vegetable oil
3 tbsp Massaman Curry Paste
1 bayleaf
pinch ground cinnamon
pinch ground coriander seeds
pinch ground cardamom
1 cup coconut milk
3 whole shallots
3 tbsp palm sugar
3 tbsp fish sauce 4
tbsp tamarind juice

Garnish

2 oz cashew nuts, fried in oil for a few seconds
2 tsp cream of coconut milk
fresh coriander leaves for sprinkling

Method

  1. Coarsely mince or process the garlic with the ginger and coriander roots and stems.
  2. Deep-fry the lamb in very hot oil (180°C/350°F) for 5 minutes.
  3. Remove the lamb, then deep-fry the potato pieces for 10 minutes.
  4. Heat the vegetable oil in a wok or saucepan until very hot. Add the Massaman Curry Paste, ginger, garlic, coriander roots and stems, bayleaf and ground spices. Stir-fry for about 5 minutes, until an aroma develops.
  5. Add the coconut milk, meat, potato and shallots. Bring to a boil.
  6. Add the sugar and fish sauce. Simmer for 10 minutes, adding up to 4 tbsp tamarind juice and 5 tbsp water until the sauce has a medium consistency.
  7. Transfer to a serving pot or tureen, add the fried cashew nuts, float the cream of coconut milk on top and sprinkle with the coriander leaves before serving.

Makes 1 serving.

Source: Royal Thai Cuisine

Seared Lamb with Chickpea Salad

Ingredients

4 x 150 g lamb fillets
2 teaspoons cumin seeds
1 tablespoon olive oil
sea salt and cracked black pepper
2 x 400 g can chickpeas (garbanzos), drained and rinsed
2 Lebanese cucumbers, thinly sliced
3/4 cup mint leaves
50 g baby spinach leaves

Yoghurt Dressing

1 cup natural yogurt
2 tbsp lemon juice
sea salt

Method

  1. Add yogurt dressing ingredients to a bowl. Stir to combine. Set aside.
  2. Place the lamb, cumin, oil, salt and pepper in a bowl and toss to coat.
  3. Heat a large non-stick frying pan over medium heat. Add the lamb and cook for 2-3 minutes each side or until cooked to your liking.
  4. Slice the lamb, divide the lamb, chickpeas, cucumber, mint and spinach among plates.
  5. Serve with the yoghurt dressing.

Makes 4 servings.

Source: Donna Hay

Lamb Burger

Ingredients

500 g ground lamb
2 tsp garlic paste
2 tbsp chopped mint
2 tbsp chopped flat-leaf parsley
2 tsp ground smoked paprika
1 tsp ground cumin

Cucumber and Mint Yogurt

1/2 large cucumber
200 g Greek yogurt
1 tbsp chopped mint
1 tsp extra-virgin olive oil

Red Pepper Relish

2 red bell peppers
1 tbsp chopped flat-leaf parsley
3 tsp extra-virgin olive oil
1 tsp white wine vinegar

To Serve

250 g halloumi cheese
1 red onion, sliced
lettuce leaves
4 burger buns

Method

  1. To make the burgers, place the lamb in a bowl with the garlic, herbs and spices. Season with salt and pepper. Mix well. Divide the mix into 4 patties and place on an oiled plate. Cover with cling film and refrigerate until ready to cook.
  2. To make the cucumber and mint yogurt, remove seeds the cucumber and chop into small cubes. Combine the cucumber with the yogurt, mint and olive oil.
  3. To make the relish, preheat the oven to 200°C. Rub the peppers with olive oil and place on a baking sheet. Roast for 20–30 min, or until the skin is charred. Place the peppers in a bowl and cover with cling film, allowing the peppers to steam for 10 min. Once steamed, remove from the bowl. Peel the skin from both peppers and remove the core and any liquid inside. Finely chop the softened peppers and place in a bowl. Add the chopped parsley, oil, vinegar and a pinch of salt and pepper and stir to combine. Set aside.
  4. To cook the burgers, heat a drizzle of olive oil in a frying pan over medium heat. Once the pan is hot, cook the burgers for 5–6 min on one side, or until golden. Flip and cook for a further 5–6 min on the other side, or until cooked through. Place the burgers on a large plate, cover with foil and allow to rest for 2 min.
  5. While the burgers rest, chop the halloumi into 8 slices and place in a dry frying pan. Cook for 1–2 min, or until golden on each side. Chop the red onion into rings and wash the lettuce leaves.
  6. To assemble each burger, toast the buns until slightly crisp. Spread 1 tsp yogurt mix on the insides of each bun. Top the bottom half with a rested lamb burger, 2 slices of halloumi and some red onion rings. Add a spoonful of red pepper relish, some lettuce leaves and the top half of the burger bun.

Makes 4 servings.

Source: Foodie magazine

Middle Eastern Spice Mix Seasoned Lamb with Spinach

Ingredients

3 x 7 oz lamb backstraps (boneless loins), trimmed
1 tablespoon olive oil
1-1/2 tablespoons zaatar
sea salt and cracked black pepper
2 tablespoons olive oil, extra
2 cloves garlic, sliced
14 oz English spinach leaves, trimmed
1 tablespoon lemon zest
1 tablespoon chopped preserved lemon
1 lb haloumi cheese, sliced
lemon wedges, to serve

Method

  1. Place the lamb, oil, zaatar, salt and pepper in a bowl and toss to coat.
  2. Heat a non-stick frying pan over high heat. Cook the lamb for 3-4 minutes each side or until cooked to your liking. Set aside and keep warm.
  3. Add 1 tablespoon of the extra oil, garlic, spinach, zest and preserved lemon. Cook, tossing gently, until the spinach is just wilted. Set aside and keep warm.
  4. Heat a large non-stick frying pan over high heat. Add the remaining oil and cook the haloumi slices in batches for 2-3 minutes each side or until golden.
  5. Slice the lamb and serve with the spinach, haloumi and lemon wedges, if desired

Makes 4 servings.

Source: Donna Hay