Lamb Steak Tikka Masala

Lamb Steak Tikka Masala

If you love curry you will absolutely adore this dish!

Serves 2-4

Prep time:  10 minutes (plus 24 hours marinating)

Cooking time: 25 minutes

Ingredients

For the Tikka Masala

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tsp fenugreek

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp mild chilli powder

2 tsp hot chilli powder

1 tsp black pepper

1 tsp ground cardamom

½ tsp cloves

1 ½ tsp ground turmeric

For the Lamb

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

600g good quality lamb steaks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

1 x 400ml can coconut milk

Salt & pepper for seasoning

Handful of fresh coriander, finely chopped

Basmati rice & Indian breads, for serving

Method

1.    Mix together all the spices for the tikka masala.

2.    To make the lamb, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.    Remove the lamb from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the lamb and sear on both sides for 1-2 minutes.  Remove from the pan and place on a warm plate.

4.    Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes.

5.    Pour in the coconut milk, mix through and add the lamb.  Cook the lamb for 5 minutes on each side.  Remove the lamb to allow it to rest.

6.    Bring the sauce to a simmer to allow to thicken, season to taste.

7.    Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

Jerte Picota Cherry Glazed Lamb Shanks

Jerte Picota Cherry Glazed Lamb Shanks

Heavenly tender lamb shanks with a Jerte Picota Cherry glaze, this dish is truly out of this world!

Serves 4

Prep time: 10 minutes

Cooking time:  3 hours

Ingredients

2 tbsp plain flour

1 tsp sea salt

1 tsp freshly ground pepper

1 tsp ground cumin

4 lamb shanks

1 tbsp olive oil

400ml red wine (a merlot works well)

600ml good quality chicken stock

250g Jerte Picota Cherries, pitted

1 tbsp cornflour

Preparation method

1.    Preheat the oven to 180°C/160°C Fan/Gas mark 4.

2.    In a large bowl mix together the flour, salt, pepper and cumin, add the lamb shanks one by one dusting each with the flour mixture.

3.    Add the oil into a large lidded oven-proof casserole dish and place over a medium heat, now brown the shanks.

4.    Pour the wine, stock and cherries into the casserole and bring to the boil.  Cover with the lid and place in the oven for 2 hours or until the meat is very tender.  Remove the lid and cook for a further 30 minutes uncovered.

5.    Place the lamb shanks onto a plate and wrap with foil to keep warm.  Pour the sauce through a sieve and set aside the cherries. 

6.    Put the cornflour in a bowl and mix in 2 tbsp of cold water.  Pour the sauce into a large pan and whisk in the cornflour paste.  Bring to a simmer and continue whisking for a further 10-15 minutes until the sauce thickens, season to taste and return the cherries.

7.    Place a lamb shank on each plate and pour over the Jerte Picota cherry sauce and cherries.  Serve with buttery mash & seasonal vegetables, rice or cous cous.  Enjoy!

Why are Jerte Picota cherries so delicious?

·         The Jerte Picota Cherry is a special variety of cherry that is native to the beautiful Jerte Valley in Northern Extremadura, Spain, 200km west of Madrid. This area is famous for the incredible cherry blossom of more than a million trees that takes place each year.

·         It is a 100% natural product that follows a natural growing season, which is why the arrival of the Jerte Picota Cherry changes each year and why they are only available for six weeks each summer.

·         When the cherries are ready to be harvested at optimum ripeness, they are hand-picked off the trees, leaving the stalks behind, and placed into chestnut baskets. This is why they are sold without a stalk.

·         Jerte Picota Cherries are usually available from the end of June until the beginning of August in the UK, and they are expected to arrive in stores from the beginning of July, due to the cold winter this year.

·         The Jerte Picota Cherry are a P.D.O. Product (P.D.O. standing for Protected Designation of Origin) which certifies that the fruit has been grown, harvested and packed under rigorous quality-controlled procedures and has come exclusively from the Jerte Valley in Spain.

·         The Jerte Picota is not only unique from its P.D.O. status but also from its stalkless harvest and its shape, which has a slight peak to the base, hence the word ‘Picota’ means ‘peaked’.

For more information on Jerte Picota P.D.O., please visit https://cerezadeljerte.org/en/

Indian Meatballs with Green Curry Sauce

Indian Meatballs with Green Curry Sauce

A deliciously fresh and aromatic lamb meatball curry!

Serves 4 small portions, 2 large portions

Prep time:  20 minutes

Cooking time: 45-60 minutes

Ingredients

For the meatballs

500g/1 lb minced lamb

2 or 3 spring onions, finely chopped

2 green chillies, finely chopped

1 tbsp fresh coriander, chopped

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp garam masala

1 tsp freshly ground black pepper

1 tsp garlic paste

1 tsp ginger paste

salt to taste

For the green curry sauce

75ml/2½fl oz vegetable oil

2 large onions, finely sliced

150ml/5fl oz plain yoghurt

3 green chillies

1 small bunch fresh coriander

1 tbsp fresh mint, chopped

1 tsp garlic paste

1 tsp ginger paste

1 tsp ground cumin seeds

1 tsp garam masala

1 tsp ground fennel seeds

½ tsp freshly ground black pepper

¼ tsp ground turmeric

1 tsp lemon juice

salt to taste

800ml/2 pints hot water

To garnish

handful toasted flaked almonds

2 tbsp single cream

1 tbsp freshly chopped mint

Basmati Rice and Indian Breads to serve

Method

1.   To make the meatballs put all the meatball ingredients into a mixing bowl and thoroughly mix combine together.  Shape in to golf sized balls and set aside.

2.  To make the green curry sauce, heat the oil in a large frying pan or wok and add the sliced onions and fry until golden brown remove from the pan leaving the excess oil and then set aside.

3.  Place all the green curry sauce ingredients except the water into a food processor and add the fried onions and blend until you have a smooth paste.

4.  In the pan you fried the onions, reheat the excess oil and then add the green curry paste and fry for 3-5 minutes.  Add the water and bring the sauce to the boil, then add the meatballs bring back to the boil and then add the meatballs.  Let simmer for 30-45 minutes until the sauce is thick and has reduced.

5.  To serve garnish the meatballs with toasted almonds, a drizzle of cream and a sprinkling of fresh mint and serve with rice and Indian breads.

The Best Moussaka

The Best Moussaka

Bring Greece to your home with this absolutely delicious classic Greek dish!

Serves 6

Prep time:  30 minutes

Cooking time: 1 hour 50 minutes

Ingredients

For the Moussaka

3 large aubergines, sliced lengthways

Extra virgin olive oil

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

½ tsp ground cinnamon

For the Meat Sauce

2 tbsp extra virgin olive oil

1 large onion, peeled & chopped

2 garlic cloves, peeled and chopped

450g minced lamb

1 large glass of dry white wine

2 tbsp tomato puree

450g tomatoes, peeled & roughly chopped

1 tsp sugar

1 ½ tsp ground cinnamon

1 tbsp dried oregano

1 handful fresh parsley, finely chopped

Freshly ground salt & pepper

For the white sauce

60g butter

60g plain flour

600ml milk

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

1 egg

1 egg yolk

Method

1.  Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.

2.  To make the meat sauce, heat the oil in a large pan and add the onion and garlic.  Gently cook until tender without browning then add the lamb and fry until browned.  Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season generously to taste.  Simmer for 30 minutes until thick and then stir in the parsley.

3.  To make the white sauce, melt the butter in a saucepan and stir in the flour.  Keep stirring for about 1 minute then remove the pan from the heat.  Slowly start to add the milk, stirring it well.  Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring.  Add the cheese and season, just before serving beat in the egg and yolk.

4.  Preheat the oven to 190°C/170°C Fan/375°F/Gas mark 5.

5.  Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil.  Bake in the oven for 20 minutes until tender and slightly browned.  Reduce the oven temperature to 180°C/160°C/350°F/Gas mark 4.

6.  Oil a 30 x 20cm (12 x 8 in) or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary.  Spread over half the meat sauce on top.  Lay the remaining aubergine on top and add the remaining meat sauce.  Pour over all the white sauce and sprinkle with cheese and cinnamon.  Bake in the oven for 50-60 minutes until nicely browned.  Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!

Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

This has to be one of the best Sunday roasts.  This lamb is full of flavour and is complimented by the side dishes.  This roast takes some organisational skills but it is definitely worth every minute!

Serves 4

Preparation time:  30-40 minutes

Cooking time: 4 ½ - 5 hours

Ingredients

For the lamb:

1x half leg of lamb

2 fresh rosemary stalks

6 anchovy fillets in oil, drained & cut into 3 pieces

2 cloves of garlic, peeled & cut into slivers

1 onion, peeled & sliced

For the roast potatoes with garlic & rosemary:

1.5 kg potatoes, peeled
3 tbsp semolina
2-3 tbsp vegetable oil

1 garlic clove, peeled & crushed

Few rosemary sprigs

Sea salt & freshly ground pepper

For the glazed carrots with thyme & garlic:

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the leek gratin:

25g butter

2 tbsp olive oil

4 large leeks, finely sliced into rings

300ml white wine

125ml double cream

salt and freshly ground black pepper

110g mature cheddar cheese

For the gravy:

200ml red wine

1 tbsp redcurrant jelly

1 tbsp cornflour

½ lamb stock cube

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/140°C/Gas Mark 3.  Put the lamb on a board and use the tip of a knife to make 15-20 deep holes all over it.  Take sprigs of rosemary off the stalks and place in a hole with a sliver of garlic and a piece of anchovy, push it in as far as it will go.  Fill all the holes like this.

2.  Put the sliced onion in a roasting tin and place the lamb on top, covering all the onion with the lamb.  Season the lamb and cover the roasting tin with foil and place in the oven for 4 ½ hours.

3.  Take the lamb out of the oven and remove the foil and any excess fat.  Pour in the red wine and increase the heat of the oven to 200°C/180°C/Gas Mark 6 and cook for 20 minutes. Remove the lamb from the oven and place on a warmed dish, cover with foil and a couple of tea towels and leave to rest for 15-20 minutes.

4.  For the roast potatoes with garlic and rosemary, par boil the potatoes for 9 minutes and drain.  Sprinkle the potatoes with the semolina.  Put the oil in a sturdy baking tray and heat over a medium heat.  When the oil is hot add the potatoes and coat in oil.  Add the garlic and rosemary to the tray and season the potatoes.  Place the tray in the oven and roast, turning the potatoes occasionally for 40-45 minutes until crisp, golden and cooked through.

5.  For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock.  Add the thyme, garlic and bay leaf and parboil for 8 minutes.  Leave the carrots to cool in the stock and then drain.  Heat the oil in a pan and add the carrots and season well.  Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

6.  For the leek gratin, preheat the grill to high.  Heat a frying pan until hot, and add the butter, olive oil and leeks. Fry over a low heat for 1-2 minutes until just softened.

Add the white wine to the pan and simmer for a further two minutes, until the wine has reduced by half.  Add the double cream and cook for a further minute. Season to taste and spoon the creamy leeks into an ovenproof dish. Sprinkle the grated cheese over the top of the gratin and place under the grill to cook until golden-brown.

7.  For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in 200ml water and redcurrant jelly.  Bring to the boil and stir constantly.  Remove from the heat and pass through a sieve into a pan.  Place the pan on the hob and bring to a simmer.  Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth.  Stir it into the gravy, add the stock cube and simmer for 2 minutes until the gravy thickens.  Season to taste and keep on a low heat until the lamb has rested.

8.  To serve, carve the lamb into slices and serve on warm plates with the roast potatoes, glazed carrots, leek gratin and gravy – enjoy!

Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

This has to be the best Shepherd’s Pie I have ever tasted; it is definitely worth every minute of the cooking time required.  Comfort food at its best!

Serves 4

Prep time:  20 minutes

Cooking time:  1 hour 15 minutes (plus cooking lamb shanks for 10 hours)

Ingredients

For the lamb shanks:

2 tbsp olive oil

2 large lamb shanks

1 onion, peeled & quartered

2 garlic cloves, peeled & crushed

2 celery sticks, chopped

2 sprigs of rosemary

1 bay leaf

500ml water

For the pie:

2 tbsp olive oil

2 large onions, peeled & chopped

2 large carrots, diced

1 celery stalk, finely sliced

150g mushrooms, sliced

Sea salt & freshly ground pepper

25g butter

2 tbsp plain flour

300ml lamb stock from the shanks

150g frozen peas

150ml red wine

900g floury potatoes, peeled

100g butter, plus extra for cooking

100ml milk

Method

1.  The night before, preheat the oven to 130°C/110°C Fan/Gas mark ½/250°F.

2.  In a large frying pan heat the olive oil and add the shanks.  Brown them quickly all over, turning for a few minutes then remove.

3.  Place the shanks into a casserole pot with the onion, garlic, celery, rosemary, thyme, bay leaf and cover with water.  Put in the oven overnight for 10 hours or until falling off the bone.

4.  The next day, remove the shanks to cool, strain the liquid (you will use this later) and set aside, dispose of the contents of the sieve.  When the shanks are cool remove the soft meat and dice.

5.  In a large frying pan add the olive oil and gently fry the onions, carrots and celery for 7 minutes until softened.  Now add the mushrooms, season well and fry for a further 2-3 minutes.

6.  Add the butter and allow it to melt and sprinkle over the flour and stir through for 1 minute.  Reduce the heat and gradually stir in the stock and peas, continuing to stir.  Once the sauce has started to thicken slowly stir through the red wine and chopped lamb.  Gently simmer for 5 minutes and season well.  Transfer the mixture to an ovenproof baking dish.

7.  Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.

8.  Boil the potatoes in salted water until tender.  When cooked drain and mash with a potato ricer or masher.  Add the milk, butter and season well and mix through until there are no lumps.  Top the baking dish with the mashed potato and speckle with some butter.  Bake the pie in the oven for 45-55 minutes, or until it is golden.

9.  Serve on warmed plates, enjoy!

* Cutlery -  Sophie Conran Rivelin for Arthur Price

the BEST Moussaka Recipe

The Best Moussaka

Bring Greece to your home with this classic Greek dish, absolutely delicious!

Serves 6

Prep time:  30 minutes

Cooking time: 1 hour 50 minutes

Ingredients

For the Moussaka

3 large aubergines, sliced lengthways

Extra virgin olive oil

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

½ tsp ground cinnamon

For the Meat Sauce

2 tbsp extra virgin olive oil

1 large onion, peeled & chopped

2 garlic cloves, peeled and chopped

450g minced lamb

1 large glass of dry white wine

2 tbsp tomato puree

450g tomatoes, peeled & roughly chopped

1 tsp sugar

1 ½ tsp ground cinnamon

1 tbsp dried oregano

1 handful fresh parsley, finely chopped

Freshly ground salt & pepper

For the white sauce

60g butter

60g plain flour

600ml milk

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

1 egg

1 egg yolk

Method

1.  Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.

2.  To make the meat sauce, heat the oil in a large pan and add the onion and garlic.  Gently cook until tender without browning then add the lamb and fry until browned.  Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season generously to taste.  Simmer for 30 minutes until thick and then stir in the parsley.

3.  To make the white sauce, melt the butter in a saucepan and stir in the flour.  Keep stirring for about 1 minute then remove the pan from the heat.  Slowly start to add the milk, stirring it well.  Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring.  Add the cheese and season, just before serving beat in the egg and yolk.

4.  Preheat the oven to 190°C/375°F/Gas mark 5.

5.  Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil.  Bake in the oven for 20 minutes until tender and slightly browned.  Reduce the oven temperature to 180°C/350°F/Gas mark 4.

6.  Oil a 30 x 20cm (12 x 8 in)or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary.  Spread over half the meat sauce on top.  Lay the remaining aubergine on top and add the remaining meat sauce.  Pour over all the white sauce and sprinkle with cheese and cinnamon.  Bake in the oven for 50-60 minutes until nicely browned.  Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!