One-Pot Lamb Curry

I love this recipe for three reasons. 1. I love lamb. 2. I love curry. 3. It's so darn tasty!

Ingredients
500g trimmed lamb fillets
1/2 tbs good-quality medium curry powder
1 large onion, thinly sliced
40ml (2 tbs) olive oil
500ml (2 cups) chicken or vegetable stock
425g can crushed tomatoes
2 cinnamon sticks
4 garlic cloves, crushed
6-8 fresh curry leaves
1 1/2 cups orzo or risoni pasta

Method

Preheat the oven to 180°C. Cut lamb fillets into 2cm pieces and place in a medium baking dish. Scatter curry powder and onion on top and drizzle with the oil. Give everything a good stir and bake for 20 minutes.

Remove lamb from the oven. Add stock, tomatoes, cinnamon, garlic and curry leaves and season with salt and pepper. Cover with foil and bake for 25 minutes.

Remove from oven, add the orzo and stir to combine. Return to the oven, uncovered, for a further 20 minutes by which time most of the liquid will have been absorbed. Remove the curry leaves and cinnamon sticks before giving a final stir and serve with naan and/or a dollop of yoghurt

Enjoy!

Baked Lamb with Crispy Potatoes

I posted a recipe a while ago for Irish Stew. This is a slight variation on that one, a little simpler on the taste buds but just as yummy!

Ingredients
3/4 cup plain flour
10 lamb loin chops
2 tablespoons olive oil
1 cup water
2 tablespoons rosemary leaves
1 lemon, skin and pith removed, thinly sliced
650g (4 medium) Desiree potatoes, thinly sliced
olive oil cooking spray

Method

Preheat oven to 200°C. Combine flour, and salt and pepper in a bowl. Coat chops in seasoned flour. Place onto a plate.

Heat oil in a non-stick frying pan over medium heat. Cook chops, 3 at a time, for 2 to 3 minutes each side or until browned. Transfer to an ovenproof dish.

Add 1 tablespoon of remaining seasoned flour to frying pan. Cook, stirring, over medium heat for 1 minute or until bubbling. Slowly pour in water, stirring constantly until mixture comes to the boil. Add rosemary and lemon slices. Pour mixture over lamb chops.

Place sliced potatoes, overlapping slightly, over lamb. Spray with oil. Season with salt and pepper. Bake for 1 hour or until potatoes are golden and crisp.

Enjoy!

Uh oh :(

I won't be able to post this week! Hubby and I have have used up all our download and the internet is so slow!
So I'll make up for it when I get back.
See you soon!

Cheese and Herb Mash

Another great accompaniment for slow cooked lamb shanks, corned beef and most roasted meats and slow cooked casseroles.

Ingredients
1kg Desiree potatoes, peeled, cut into large chunks
60g butter, chopped
3/4 cups milk
1/2 cup grated tasty cheese
1/4 cup flat-leaf parsley leaves, roughly chopped
1/4 cup chives, finely chopped

Method

1. Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 20 to 25 minutes or until potatoes are tender. Drain well. Return potatoes to saucepan over low heat. Shake pan gently until any remaining water evaporates. Roughly mash potatoes.

2. Add butter and milk. Mash until potatoes are fluffy. Stir in cheese, parsley, chives and salt and pepper.

Enjoy!

Steamed Cabbage with Crispy Bacon

A great accompaniment to slow roasted lamb shanks, corned beef or any roasted meat.

Ingredients
175g rindless bacon, cut into thin strips
1.5kg cabbage, finely shredded
40g butter, chopped
1 tablespoon Worcestershire sauce

Method

1. Place bacon in a frying pan over medium-high heat. Cook, stirring often, for 4 minutes or until crisp. Transfer to a plate lined with paper towel.

2. Meanwhile, pour 2 cups water into a large saucepan. Bring to the boil. Add cabbage and cook, covered, on medium-high heat for 5 minutes or until tender. Drain well. Return cabbage to hot saucepan. Add butter, Worcestershire sauce and bacon. Toss until well combined. Season with salt and pepper. Serve.

Enjoy!

Slow-cooked Lamb Shanks

I love (LOVE) slow roasted everything, and this is one of my absolute favourites!

Ingredients
1 cup plain flour
4 large French-trimmed lamb shanks
2 tablespoons olive oil
2 large onions, unpeeled, cut into 1cm slices
2 garlic cloves, crushed
2 cups beef consomme
3/4 cup red wine (such as merlot)
1/3 cup maple syrup
2 tablespoons cornflour
2 tablespoons cold water

Method
1. Preheat oven to 180°C. Place flour and salt and pepper in a shallow dish. Lightly coat shanks with flour. Heat oil in a saucepan over high heat. Cook shanks, in batches, for 3 to 4 minutes or until browned. Transfer to a large roasting pan.

2. Add onions and garlic to saucepan. Cook over medium heat for 2 to 3 minutes or until soft. Add consomme, wine and maple syrup. Stir to combine. Bring to the boil. Season with salt and pepper. Pour over shanks and cover pan tightly with foil. Roast for 1 1/4 hours. Remove foil. Turn shanks and roast for 45 minutes or until tender.

3. Transfer shanks to a platter and cover to keep warm. Strain cooking liquid through a sieve. Discard onions. Return liquid to pan. Mix cornflour and water in a bowl until smooth. Stir into liquid and bring to the boil, stirring, over high heat. Reduce heat to medium-low and simmer for 5 minutes or until reduced slightly. Serve shanks with gravy.

Serve on cheese and herb mash and steamed cabbage (see tomorrow's recipes).

Notes
Beef consomme can be found with the other stocks in Woolworths and Coles

Enjoy!

Chicken and Cheese Pasta Bake

I'm a lover of bakes, but the hubby isn't. However, he likes this one, so it must be good!

Ingredients
1 x Basic Woolworths roast chicken
400g Penne pasta
1 tablespoon olive oil
2 garlic cloves, crushed
1 small red onion, finely chopped
500g jar tomato pasta sauce
2 cups grated mozzarella cheese
100g baby spinach leaves

Method
1. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.

2. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.

3. Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.

4. Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through.

Enjoy!