LITMIR.BIZ

Скачать книгу

brings out the very best in lamb shoulder and it is also really easy to make.

       Preparation time:

       10 minutes

       Cooking time:

       55 minutes, plus standing

       Serves 4

       1 tbsp olive oil

       850g (1lb 14oz) lamb shoulder, cut into chunks

       2 garlic cloves, peeled and crushed

       ½ tsp cumin seeds 1 tsp ground coriander

       2 red onions, peeled and cut into chunks

       1 large aubergine, trimmed and cut into chunks

       3 bay leaves, broken

       500ml (18fl oz) beef stock

       2 tbsp tomato purée

       50g (2oz) raisins

       Chopped fresh mint Sea salt and freshly ground black pepper

       Pomegranate seeds (optional)

       To serve

       Natural yoghurt

       Flatbread or pitta

      Warm the olive oil in a casserole dish over a high heat. Add the lamb, in batches if necessary, and cook for 5–10 minutes until dark brown all over. Add the garlic, cumin, coriander, onions and aubergine and cook for a further 5 minutes, stirring often, until soft.

      Mix in the bay leaves, stock and tomato purée, then reduce the heat and leave to simmer for 45 minutes, stirring occasionally, until thickened. Remove from the heat, add the raisins and leave to stand for 5 minutes. Remove the bay leaves.

      Mix in the mint and season to taste with salt and pepper. For a special touch scatter over some pomegranate seeds. Serve with spoonfuls of yoghurt and plenty of bread to mop up the juices.

      Lamb and vegetable biryani

       This recipe is perfect for all the family, and is what one-pot cooking is all about – chuck it all in, leave it to cook and take it to the table to serve, and all in 40 minutes. Perfect!

       Preparation time:

       10 minutes

       Cooking time:

       30 minutes

       Serves 4

       1 tbsp vegetable oil

       600g (1lb 5oz) lean lamb leg, cut into chunks

       1 large onion, peeled and chopped

       3 tbsp medium curry paste

       300g (11oz) basmati rice

       1 x400g tin chopped tomatoes

       600ml (1 pint) hot vegetable stock

       1 large sweet potato, about 400g (14oz), peeled and cut into 1cm (½in) pieces

       1 small cauliflower, about 350g (12oz), cut into small florets

       100g (4oz) green beans, trimmed and halved

       Sea salt and freshly ground black pepper

       To serve

       Natural yoghurt

      Warm a large casserole over a high heat. Add the vegetable oil and when hot, add the lamb and cook for 3–5 minutes until well browned.

      Reduce the heat to medium. Add the onion and cook for a further 3–5 minutes until golden. Stir in the curry paste and cook for a minute, before adding the rice. Mix well until the grains are well coated in the paste.

      Add the chopped tomatoes, stock and vegetables. Reduce the heat to low, cover and leave to simmer for 20 minutes, stirring occasionally, until just tender and thickened. Season to taste with salt and pepper. Serve immediately with spoonfuls of yoghurt.

      Lamb and sweet potato curry

      This tasty curry is an ideal one-pot recipe, as it doesn’t need rice – simply serve with warm Indian breads. If the list of spices puts you off, you can use 2 tablespoons of mild curry powder instead.

       Preparation time:

       5 minutes

       Cooking time:

       1 hour 15 minutes

       Serves 4

       1 tbsp vegetable oil

       600g (1lb 5oz) lamb boneless leg or shoulder, cut into chunks

       1 onion, peeled and cut into chunks

       3 garlic cloves, peeled and chopped

       2 tsp ground coriander

       2 tsp ground cumin

       ½ tsp cardamom seeds

       ½ tsp dried chilli flakes

       ¼ tsp turmeric

       400ml (14fl oz) lamb stock

       1 medium sweet potato, about 350g (12oz), peeled and diced

       75ml (3fl oz) natural yoghurt

       To serve

       Fresh coriander sprigs

       Warmed Indian bread or poppadoms

       Cucumber and mint raita

      Warm the vegetable oil in a large casserole over a high heat. Add the lamb, in batches if necessary, and cook for 5–10 minutes until well browned.

      Add the onion and garlic and stir-fry for about a minute. Mix in the coriander, cumin, cardamom, chilli flakes and turmeric until combined. (Alternatively, replace these with mild curry powder.)

      Add the stock and bring to the boil. Reduce the heat to low and simmer gently for 30 minutes. Add the sweet potatoes and cook for a further 30 minutes until tender.

      Remove the pan from the heat and stir in the yoghurt. Serve in bowls topped with plenty of fresh coriander, warmed Indian naans, chapattis or poppadoms on the side, and cucumber and mint raita to spoon over.

      Minced beef pot pie

       This is perfect oven-to-table food. If you want to prepare this ahead of time, cook the mince and leave it to cool, then top with pastry and cook in an oven preheated to 180°C (350°F), Gas Mark 4 for 40 minutes or until piping hot and golden.

       Preparation time:

       15 minutes

       Cooking time:

       55 minutes

       Serves 4

       1 tbsp olive oil

       1 large onion, peeled and finely diced

       2 medium carrots, peeled and diced

       2 celery sticks, trimmed and diced

       500g (1lb 2oz) lean beef mince

       2 tbsp plain flour

       2 tbsp concentrated tomato purée

       500ml (18fl oz) beef stock

       1 tbsp Worcestershire sauce Sea salt and freshly ground black pepper

       1 sheet of ready-rolled puff pastry Plain flour, for dusting

Скачать книгу