20/02/2011 by D.

2 tbsp olive oil
2 lamb shanks
4 carrots
4 potatoes
2 onions
2 cloves garlic
1 tsp coriander seed
1 tsp cumin
1 tsp salt
1 tin chickpeas
1 tin tomatoes
500g couscous

Preheat oven to 150c.  Peel and chop the carrots, potatoes, onions and garlic.  Heat the oil in a heavy pan (or hob and oven proof dish) and brown the shanks on all sides.  Remove the shanks, and add the veg to the pan and brown a little for a few minutes.  Add the ground spices.  Give it a good stir, then add the chickpeas, salt and tomatoes.  Deglaze the bottom of the pan with some water or wine.

Tip the veg mixture into a casserole dish and nestle in the shanks.  Top up with water so that liquid comes within a centimeter of the top.  Put the lid on and cook it for 3 hours, until the meat is very tender.

With about 30 mins to go, rinse the couscous, and place in a fine metal sieve over a pan of gently boiling water, with a lid on top (or in a steamer, should you have such a thing).

Test the shanks for softness and seasoning.  Fluff through the couscous and add a little butter or olive oil.

Serve with some Harissa and a fresh green salad.

Posted in Cumin, Coriander, Chickpeas, Couscous, Supper, Lamb, Potato, Carrot, Onion, Garlic, Recipe | Print | No Comments »

20/10/2010 by D.

These spicy little numbers are Pakistani street food, from ‘the world of street food’ by Troth Wells.  They are delicious served with naan, green salad and some raita (yoghurt with chopped cucumber, onion and tomato).  An interesting way of making your bonfire go with a bang…

1 lb minced lamb
1 onion
2 deseeded chillies
1 tbsp mint
1 tbsp coriander
1 1/2 tsp garam masala
1 tbsp gram flour (chickpea flour)
1 tsp cumin seeds
1 tsp salt
to serve, 1 lemon
12 metal skewers

Finely chop the onion, chilli and herbs (you can do this in a food processor).

Mix all the ingredients together really well, then refrigerate for an hour to let the flavours combine.  If you want to check the seasoning, shape a teaspoon of the mixture into a littly patty, fry it for a couple of minutes until cooked through, then taste and adjust if necessary.  Make the raita and cut a lemon into wedges.

Squidge the mixture onto metal skewers so they are around 12 cm long.  Grill on a hot grill or barbecue, turning regularly until they are cooked through and slightly charred.  Squeeze over lemon juice and serve immediately.

Posted in Snack, Gram flour, Mint, Kebabs, Coriander, Cumin, Onion, Chilli, Lemon, Lamb, Organic Box | Print | No Comments »

10/02/2010 by D.

2 cloves garlic
2 onions
1 tbsp olive oil (or oil drained from sundried tomatoes)
500g minced lamb
1 tin butterbeans, drained
1 tin tomatoes
1 chicken or veg stock cube
4 potatoes
1 tbsp butter
2 tbsp milk
2 tbsp greek yoghurt
salt and pepper to taste
handful of grated cheese or dots of butter

Mince garlic and chop onions.  Fry in oil for a couple of minutes, then add mince and stir well to cook and separate evenly.  Add tomatoes, butterbeans and stock cube.  Simmer for 30 mins.

Preheat oven to 180c.  Peel, chop and boil potatoes until tender, then drain and mash with butter, milk and yoghurt.  Season to taste.

Layer the mince mixture in an oven proof dish and top with the mash.  Decorate top with a fork and sprinkle over cheese or dot with butter to help brown.  Cook in oven for 20 mins or until lightly browned on top.

Well, we made this last night and both our toddlers gobbled it up in record time.  So did we.  I can’t wait to make this again!  Would have been perfect with some steamed french beans on the side.  A really hearty supper dish which reheats easily.

Posted in Lamb, Yoghurt, Milk, Cheese, Butter Beans, Supper, Stock, Butter, Recipe, Toddler, Potato, Onion, Garlic, Tomato, Weaning | Print | No Comments »

07/12/2009 by D.

1 Kuri Squash
1 Onion
400g diced stewing lamb (or beef)
2 stock cubes (lamb or beef)
3 tbsp hot water
1 tin coconut milk
1 star anise
2 pieces fresh or dried galangal or ginger
soy sauce to taste
(1 small chilli if you like it spicy)

Heat the oven to 180 degrees.  Peel and chop the onion.  Peel and chop the squash into largish pieces, discarding the seeds.  Disolve the stock in the hot water.  Mix all the ingredients apart from the soy in a large casserole dish with a lid.

Bake in the oven for around 1 1/2 to 2 hours, stirring every half an hour or so.  The squash will fall apart to create a thick rich gravy and the meat should be completely tender (when you check it, take a piece out and leave for a couple of minutes to rest before tasting).  Add soy to taste and serve in bowls with basmati or thai fragrant rice.

This is a rich and fragrant stew with a good gravy.  The star anise and coconut flavours wafting from the oven while it cooks ensure that everyone is starving by the time it emerges.  I made this tonight (without the chilli) and the toddler had triple helpings.  Definitely worth the grappling with a raw Kuri.

Posted in Coconut milk, Lamb, Star anise, Galangal, Ginger, Kuri Squash, Beef, Weaning, Toddler, Onion, Chilli, Organic Box | Print | No Comments »